Keywords: خواص ژل; Agar; Enzyme-assited extraction; Enzyme extraction; Physicochemical properties; Gel properties;
مقالات ISI خواص ژل (ترجمه نشده)
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Keywords: خواص ژل; Electron irradiation; Surimi gel; Gel properties; Protein secondary structure;
Keywords: خواص ژل; High pressure; Low salt; Texture; Gel properties; Protein denaturation; Sodium chloride (PubChem CID: 5234); Sodium tripolyphosphate (PubChem CID: 24455);
Keywords: خواص ژل; Surimi gel; Molecular forces; Bond disrupting agents; Gel properties; Protein conformation;
Keywords: خواص ژل; Fish scales gelatin; Complex modified gelatin gels; Rheological behavior; Gel properties; Nanostructure;
Keywords: خواص ژل; High intensity ultrasound; Microbial transglutaminase; Soy protein isolate; Wheat gluten; Gel properties
Keywords: خواص ژل; Lard diacylglycerols; Myofibrillar protein; Gel properties; Structural changes;
Keywords: خواص ژل; Freeze-thaw; Induce; Alginate gel; Gel properties;
Keywords: خواص ژل; Modified starch; Alaska Pollock surimi; Gel properties; High temperature treatment; NCS; native cassava starch; HCS; hydroxypropylated cassava starch; CCS; cross-linked cassava starch; CHCS; cross-linked hydroxypropylated cassava starch; CACS; cross-linke
Keywords: خواص ژل; Oat β-glucan; Soy protein isolate; Gel properties; Micromechanism
Keywords: خواص ژل; Corn starch; Acid-methanol treatment; Gelatinization; Gel properties; Molecular structure;
Keywords: خواص ژل; Myofibrillar protein; Modified starches; Gel properties
Keywords: خواص ژل; Konjac glucomannan; Response surface methodology; Low-quality surimi; Glycation; Gel properties;
Gel properties of xanthan containing a single repeating unit with saturated pyruvate produced by an engineered Xanthomonas campestris CGMCC 15155
Keywords: خواص ژل; Engineered strain; A single repeating unit; Saturated pyruvate; Gel properties; Secondary structure;
Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel
Keywords: خواص ژل; Mesona chinensis polysaccharide; Maize starch; Sodium carbonate; Gel properties; Granular morphology;
Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels
Keywords: خواص ژل; Chicken breast muscle; Actomyosin; Pyrophosphate; Gel structure; Gel properties;
Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions
Keywords: خواص ژل; Surimi gel; Silver carp; Washing solutions; Chemical interactions; Gel properties; Calcium chloride (PubChem CID: 5284359); Magnesium chloride (PubChem CID: 5360315); Sodium chloride (PubChem CID: 5234); Sodium dodecyl sulfate (PubChem CID: 3423265); Poly
Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin
Keywords: خواص ژل; Gel properties; Emulsifying properties; Volatile compounds;
Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)
Keywords: خواص ژل; β-Mercaptoethanol (PubChem CID: 1567); Egtazic acid (EGTA, PubChem CID: 6207); Adenosine 5â²-triphosphate (ATP, PubChem CID: 5957); 2,4,6-Trinitrobenzene Sulfonate (TNBS, PubChem CID: 11045); Trometamol (Tris, PubChem CID: 6503); Monodansylcadaverine (M
Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix)
Keywords: خواص ژل; Vacuum chopping; Surimi; Disulfide bond; Surface hydrophobicity; Gel properties; Microstructure;
Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition
Keywords: خواص ژل; Mesona blumes; Polysaccharide; Interaction; Soy protein isolate gel; Gel properties; Rheological;
Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of α-lactalbumin
Keywords: خواص ژل; α-Lactalbumin; Laccase; Ferulic acid; Gel properties; Antioxidant activities;
Impact of alkali pretreatment on yield, physico-chemical and gelling properties of high quality agar from Gracilaria tenuistipitata
Keywords: خواص ژل; Gracilaria tenuistipitata; Alkaline pretreatment; High quality agar; Gel properties; Physico-chemical properties;
Effect of setting conditions on proteolysis and gelling properties of spotted featherback (Chitala ornata) muscle
Keywords: خواص ژل; Spotted featherback (Chitala ornata); Proteolysis; Setting temperature; Gel properties;
Trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe: Effects on gel properties of surimi from bigeye snapper (Priacanthus macracanthus)
Keywords: خواص ژل; Tuna; Surimi; Trypsin inhibitor; Gel properties; Proteinases;
A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum
Keywords: خواص ژل; Fast fish fermentation; Endogenous; Lactobacillus plantarum; Proteolytic activities; Gel properties; Taste formation;
Gel properties of SPI modified by enzymatic cross-linking during frozen storage
Keywords: خواص ژل; TGase; SPI gels; Gel properties; Gel soluble protein; Total SH groups; Chemical interaction;
Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing
Keywords: خواص ژل; Surimi; Myosine; Transglutaminase; HPP; Gel properties;
SEM studies of the structure of the gels prepared from untreated and radiation modified potato starch
Keywords: خواص ژل; Potato starch; Gamma irradiation; Gel properties; Gelatinization; Scanning electron microscopy; SEM
Effect of trypsin inhibitor in adzuki bean (Vigna angularis) on proteolysis and gel properties of threadfin bream (Nemipterus bleekeri)
Keywords: خواص ژل; Surimi; Trypsin inhibitor; Autolysis; Gel properties; Proteinases;
Microstructure and inter-molecular forces involved in gelation-like protein hydrolysate from neutrase-treated male gonad of scallop (Patinopecten yessoensis)
Keywords: خواص ژل; Scallop gonad; Neutrase; Gel properties; Protein hydrolysate; Inter-molecular forces; Texture analyzer; SMGHs; scallop male gonad hydrolysates; PG; propylene glycol; 2-ME; 2-mercaptoethanol; DTT; dithiothreitol; NEM; N-ethylmaleimide; DH; degree of hydrol
Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan
Keywords: خواص ژل; High pressure processing; Myosin protein; κ-Carrageenan; Gel properties; Thermal gelling mechanism;
Effect of phosphorylation on gel properties of gelatin from the skin of unicorn leatherjacket
Keywords: خواص ژل; Unicorn leatherjacket; Phosphorylation; Gel properties; Gelatin; Sodium tripolyphosphate;
Effects of chitosan on the gel properties of salt-soluble meat proteins from silver carp
Keywords: خواص ژل; Salt-soluble meat proteins; Chitosan; Gel properties; Chemical forces
Gel properties of croaker–mackerel surimi blend
Keywords: خواص ژل; Gel properties; Croaker; Mackerel; Surimi; Blend
Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate
Keywords: خواص ژل; Silver carp surimi; Soy protein isolate; Setting; Protein concentration; Gel properties
Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties
Keywords: خواص ژل; Hybrid catfish (Clarias macrocephalus × Clarias gariepinus); Fish fillet; Ca2+-ATPase; TVB-N; Gel properties
The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples
Keywords: خواص ژل; Kamaboko; pH; Washing efficiency; Colour properties; Gel properties
C3-Symmetric, amino acid based organogelators and thickeners: a systematic study of structure-property relations
Keywords: خواص ژل; Amino acids; Gel properties; Gels; Self-assembly; Organogelators;
Network formation of canola protein–κ-carrageenan mixtures as affected by salts, urea and dithiothreitol
Keywords: خواص ژل; Protein–hydrocolloid networks; Gel properties; Dynamic rheology