Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

Kaiqiang Wang, Shuizhong Luo, Xiyang Zhong et al. · Food Chemistry · 2016 · 399 citations

Agriculture, Biochemistry, Food Science +16

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

Xiang-Lian Xu, Minyi Han, Ying Fei et al. · Meat Science · 2010 · 245 citations

Agriculture, Biophysics, Food Science +17

Changes in molecular structure of extracellular polymeric substances (EPS) with temperature in relation to sludge macro-physical properties

Sainan Peng, Aibin Hu, Jing Ai et al. · Water Research · 2021 · 184 citations

Natural Sciences, Chemistry, Microbiology +15

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

Tao Zhang, Zhaojie Li, Yuming Wang et al. · Food Research International · 2016 · 173 citations

Natural Sciences, Chemistry, Materials Science +14

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

Tao Zhang, Yong Xue, Zhaojie Li et al. · Food Hydrocolloids · 2014 · 147 citations

Agriculture, Food Science, Food Chemistry +6