Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends

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Thermal Gelation of Methylcellulose in Water:  Scaling and Thermoreversibility

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Gel Elasticity, Engineering, Thermal Processing +16

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

Haibo Zhao, Jie Chen, Yacine Hémar et al. · Food Chemistry · 2019 · 185 citations

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A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

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

Xidong Jiao, Hongwei Cao, Daming Fan et al. · Food Hydrocolloids · 2019 · 152 citations

Conduction Heating Treatment, Radiofrequency Heating, Gelling Properties +3