Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 399 citations

Agriculture, Biochemistry, Food Science +17

Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels

Mangang Wu, Youling L. Xiong, Jie Chen et al. · Journal of Food Science · 2009 · 262 citations

Engineering, Bioengineering, Biomedical Engineering +16

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 199 citations

Agriculture, Food Science, Nutrition +16

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

Youling L. Xiong, Donkeun Park, Tooru Ooizumi · Journal of Agricultural and Food Chemistry · 2008 · 198 citations

Life Sciences, Animal Sciences, Biochemistry +16