Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties

[1]  Guang-hong Zhou,et al.  Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior. , 2021, Food chemistry.

[2]  R. L. Cunha,et al.  Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review , 2020, Critical reviews in food science and nutrition.

[3]  Guang-hong Zhou,et al.  The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability. , 2020, Meat science.

[4]  A. Kelly,et al.  Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels , 2020 .

[5]  Yujie Su,et al.  Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions. , 2020, Carbohydrate polymers.

[6]  Yuanfa Liu,et al.  Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications. , 2020, Comprehensive reviews in food science and food safety.

[7]  Di Wu,et al.  The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system , 2020 .

[8]  Guang-hong Zhou,et al.  Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation. , 2020, Carbohydrate polymers.

[9]  Baodong Zheng,et al.  Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan. , 2019, Food chemistry.

[10]  Jiamei Yu,et al.  Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix) , 2019, RSC advances.

[11]  Xuxia Zhou,et al.  Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration , 2019, Food Hydrocolloids.

[12]  F. Jiménez-Colmenero,et al.  Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters. , 2017, Food chemistry.

[13]  S. Sureshkumar,et al.  Factors influencing meat emulsion properties and product texture: A review , 2017, Critical reviews in food science and nutrition.

[14]  Yuan-ming Sun,et al.  Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein. , 2016, Carbohydrate polymers.

[15]  A. Marangoni,et al.  Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler , 2016 .

[16]  Guang-hong Zhou,et al.  Effect of protein structure on water and fat distribution during meat gelling. , 2016, Food chemistry.

[17]  C. Xue,et al.  Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels , 2016 .

[18]  Yixiang Wang,et al.  Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides , 2016 .

[19]  Xinglian Xu,et al.  Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification. , 2016, Food chemistry.

[20]  Dengyong Liu,et al.  Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique , 2016 .

[21]  W. Ternes,et al.  Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology. , 2015, Food chemistry.

[22]  S. Talukder.  Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review , 2015, Critical reviews in food science and nutrition.

[23]  C. Xue,et al.  Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment , 2015 .

[24]  W. Ternes,et al.  Changes in the protein secondary structure of hen's egg yolk determined by Fourier transform infrared spectroscopy during the first eight days of incubation. , 2015, Poultry science.

[25]  Ting Ye,et al.  Preparation and characterization of heterogeneous deacetylated konjac glucomannan , 2014 .

[26]  Pei-jun Li,et al.  Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin. , 2014, Journal of agricultural and food chemistry.

[27]  Si-ming Zhao,et al.  Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp. , 2014, International journal of biological macromolecules.

[28]  A. Kelly,et al.  Thermodynamic incompatibility between denatured whey protein and konjac glucomannan , 2012 .

[29]  J. A. Ramírez,et al.  Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review , 2011 .

[30]  Bin Li,et al.  Identification of molecular driving forces involved in the gelation of konjac glucomannan: Effect of degree of deacetylation on hydrophobic association , 2011 .

[31]  F. Jiménez-Colmenero,et al.  Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein , 2011 .

[32]  Shai Barbut,et al.  Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. , 2009, Meat science.

[33]  Hanne Christine Bertram,et al.  Water distribution and microstructure in enhanced pork. , 2008, Journal of agricultural and food chemistry.

[34]  Qiaofen Cheng,et al.  Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances , 2008, Critical reviews in food science and nutrition.

[35]  F. Jiménez-Colmenero.  Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats , 2007 .

[36]  W. Friess,et al.  FTIR and nDSC as Analytical Tools for High-Concentration Protein Formulations , 2006, Pharmaceutical Research.

[37]  K. Nishinari,et al.  Effect of degree of acetylation on gelation of konjac glucomannan. , 2004, Biomacromolecules.

[38]  S. Barbut,et al.  Mechanisms of meat batter stabilization: a review. , 1992, Critical reviews in food science and nutrition.