Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation

β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise

Supachai Worrasinchai, Manop Suphantharika, Surinya Pinjai et al. · Food Hydrocolloids · 2005 · 259 citations

Food Chemistry, Biosynthesis, Biomanufacturing +14

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Hongbo Mi, Yi Li, Cong Wang et al. · Food Hydrocolloids · 2020 · 246 citations

Biochemistry, Food Biophysics, Gel Properties +4

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Yige Zhou, Hongshun Yang · Food Chemistry · 2018 · 216 citations

Food Chemistry, Ph Shift Method, Engineering +9

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Huimin Zhang, Yiting Xiong, Amr M. Bakry et al. · Food Hydrocolloids · 2018 · 170 citations

Food Chemistry, Engineering, Biochemistry +7

The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine

Xiuyun Guo, Zengqi Peng, Y.W. Zhang et al. · Food Chemistry · 2014 · 165 citations

Biochemistry, Protein Folding, Cytoskeleton +4