GELLING

作品数：33被引量：38H指数：3
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相关期刊：《China's Refractories》《Journal of Future Foods》《Journal of Encapsulation and Adsorption Sciences》《American Journal of Analytical Chemistry》更多>>
相关基金：国家自然科学基金更多>>
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Supplementation of serine in low-gossypol cottonseed meal-based diet improved egg white gelling and rheological properties by regulating ovomucin synthesis and magnum physiological function in laying hens
《Journal of Integrative Agriculture》2025年第3期1152-1166,共15页Jianmin Zhou Yu Fu Uchechukwu Edna Obianwuna Jing Wang Haijun Zhang Xiubo Li Guanghai Qi Shugeng Wu 
financially supported by the National Natural Science Foundation of China(32072774);the China Postdoctoral Science Foundation(2023M733822);the Beijing Innovation Consortium of Agriculture Research System(BAIC04),China;the earmarked fund for CARS National System for Layer Production Technology,China(CARS-40);the Agricultural Science and Technology Innovation Program(ASTIP)of the Chinese Academy of Agricultural Sciences。
This study examined the effect of dietary serine(Ser)on egg white quality,ovomucin content of laying hens fed low-gossypol cottonseed meal(LCSM)-based diet and sought to explore the regulatory mechanism underlying the...
关键词：egg white quality low-gossypol cottonseed meal laying hen OVOMUCIN SERINE 
Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel:an insight into gelling and physicochemical properties
《Journal of Future Foods》2024年第2期149-158,共10页Zhihui Yu Yating Gao Meng Wu Chaofan Zhao Xiubin Liu Xiaoyu Zhang Lixin Zhang Yisheng Chen 
the Innovation-Driven Development Capacity Enhancement Fund of Shanxi Province(SXYBKY2019041);National Key Research and Development Program(2021YFD1600604-03);Shanxi Scholarship Council of China(2021-068);Shanxi Agricultural University High-Level Talent Project(2021XG013).
This study aimed to investigate the effects of phosphorylated-ovalbumin(P-OVA)at different concentrations(0.5%and 1.0%)on the gel properties of pork myofibrillar protein(MP).The results showed that the textural proper...
关键词：Phosphorylated ovalbumin Myofibrillar proteins Gel properties STRUCTURES 
Effects of microbial transglutaminase on the gelling property and in vitro digestibility of fish scale gelatin from grass carp被引量：1
《Food Bioscience》2023年第3期1889-1899,共11页Yonggang Chen Yuhang Wang Ru Liu Shanbai Xiong Yan Xu Yang Hu 
supported by the Natural Science Foundation of Hubei Province(No.2022CFB162);the Huazhong Agricultural University-Agricultural Genomics Institute at Shenzhen Cooperation Fund(NO.SZYJY2021009);the Agriculture Research System of China(NO.CARS-45-28).
Fish scales are good sources of gelatin,but the wide application of fish scale gelatin(FSG)is highly restricted due to its poor gelling property.In this study,microbial transglutaminase(MTG)was utilized to improve the...
关键词：Fish scales GELATIN Microbial transglutaminase Cross-linking Gelling property DIGESTIBILITY 
Modification of the structure and function of myofibrillar protein by structurally relevant natural phenolic compounds被引量：1
《Food Bioscience》2023年第3期1620-1629,共10页Na Li Kexin Zhang Xinghua Dong Yunpeng Xu Zhifeng Tan Geng Cao Xiaoyang Liu Dayong Zhou Deyang Li 
financially supported by“The National Natural Science Foundation of China(32102029)”;“Program of Natural Science Foundation of Liaoning Province(2022-BS-266)”;“National Key R&D Program of China(2018YFD0901002)”;“Marine Economic Development Project of Liaoning Province(2022-47)”.
Protein gelation is an important functional characteristic of shrimp surimi products.The effects of structurally relevant natural phenolic compounds on the structure and functional properties of myofibrillar protein(M...
关键词：Natural phenolic compounds Myofibrillar protein Gelling behavior Molecular docking Functional modification Shrimp surimi 
Improvement of gelation properties of myofibrillar proteins from porcine longissimus dorsi muscle through microwave combined with air convection thawing treatment
《International Journal of Agricultural and Biological Engineering》2023年第3期254-261,共8页Fenxia Han Mingming Zhu Yi Xing Hanjun Ma 
This study was supported by the Henan Province University Innovation Talents Support Program(No.22HASTIT043);the Young Scientists Sponsorship Program of Henan(No.2022 HYTP008);the Major Science and Technology Project of Henan Province(No.221100110500);the Science and Technology Research Project of Henan Province(No.232102110075).
The effects of the microwave combined with air convection thawing(MAT)on the gelling properties of pork myofibrillar proteins(MPs)were further studied and compared with those of fresh meat(FM),and single thawing metho...
关键词：microwave combined with air convection thawing gelling property myofibrillar protein moisture distribution microstructure 
Dynamic viscoelastic behaviour,gelling properties of myofibrillar proteins and histological changes in shrimp(L.vannamei)muscles during ice storage被引量：1
《Aquaculture and Fisheries》2023年第2期180-189,共10页Naresh Kumar Mehta Banalata Rout Amjad KBalange Binaya Bhusan Nayak 
Changes in protein quality during ice storage affects the muscle structure,the textural quality,functional properties and the eating quality.Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin rela...
关键词：White leg shrimp Myofibrillar proteins Quality RHEOLOGY Gel strength FUNCTIONALITY 
Effectiveness of L-arginine/L-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles被引量：1
《Food Bioscience》2023年第1期737-744,共8页Mengmeng Li Shufeng He Yangying Sun Daodong Pan Changyu Zhou Jun He 
supported by Zhejiang Province Basic Public Welfare Research Program(LGN21C200009);China,National Modern Agriculture Industry Technology System(CARS-42-25),China.
This study aimed to investigate the protective effects of L-arginine(L-arg)and L-lysine(L-lys)on the structure and gel properties of myofibrillar protein(MP)in duck meat during several freeze-thaw(F-T)cycles.The analy...
关键词：L-ARGININE L-LYSINE Myofibrillar protein GELLING Freeze-thaw cycle Protein structure 
A Review of Soy-Tannin Gelling for Resins Applications
《Journal of Renewable Materials》2023年第1期1-25,共25页Antonio Pizzi 
Soy flour(SF),soy protein and soy protein isolates(SPI)have been the focus of increasing research on their application as new materials for a variety of applications,mainly for wood adhesives and other resins.Tannins ...
关键词：SOY TANNIN soy-tannin coreaction GELLING HARDENING WOOD 
Nanoencapsulation of antioxidant peptides from Lupinus mutabilis in chitosan nanoparticles obtained by ionic gelling and spray freeze drying intended for colonic delivery被引量：1
《Food Bioscience》2022年第6期603-613,共11页Arturo Intiquilla Karim Jiménez-Aliaga Amparo Iris Zavaleta Alexander Gamboa Nelson Caro Mario Diaz Martin Gotteland Lilian Abugoch Cristian Tapia 
financial support from the“Consejo Nacional de Ciencia,Tecnología e Innovaci´on Tecnol´ogica”(CONCYTEC),Perú(Financial Agreement Number 007-2014-FONDECYT-Perú);financing of research stays from the“Red de Macrouniversidades de Am´erica Latina y el Caribe”Banco Santander and the Doctorate Program in Nutrition and Food at the University of Chile.
Oxidative stress has long been associated with the pathogenesis of inflammatory bowel disease(IBD),and it has been suggested that the combined administration of antioxidants and anti-inflammatory agents may be helpful...
关键词：ANTIOXIDANT Peptidic fraction Lupinus mutabilis chitosan nanoparticles 
Interface engineering by gelling sulfolane for durable and safe Li/LiCoO_(2) batteries in wide temperature range被引量：1
《Science China Materials》2022年第11期2967-2974,共8页Xinrun Yu Xianluo Hu 
financially supported by the National Natural Science Foundation of China(51972132 and 51772116);the Program for Huazhong University of Science and Technology Academic Frontier Youth Team(HUST,2016QYTD04)。
Lithium-metal batteries(LMBs)with high energy densities have aroused intensive interest in electrical energy storage devices but suffer from the risk of thermal runaway,especially under harsh conditions of high temper...
关键词：lithium-metal batteries gel electrolytes solid electrolyte interphases thermal safety accelerating rate calorimetry 
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