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Start Over Author "Ye, Weijian" Journal food hydrocolloids
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3. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

Author

Zhang Wenhai, Daming Fan, Jianxin Zhao, Hao Zhang, Hongwei Cao, Huaping Zhu, Ye Weijian, Bowen Yan, Xidong Jiao, Wenguo Zhou, Qian Wang, and Jianlian Huang

Subjects
Heat induced, 010304 chemical physics, Chemistry, General Chemical Engineering, Composite number, 04 agricultural and veterinary sciences, General Chemistry, Chemical interaction, Fish oil, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, Chemical engineering, Microwave heating, 0103 physical sciences, Microwave, Food Science
Abstract

The present study was conducted to elucidate the gelation mechanism of surimi protein-fish oil composite gels heated by microwave. Changes in chemical interactions, secondary structures, protein profiles and microwave-absorbing ability were investigated. The results clearly indicated that microwave heating could markedly (P

Published
2020

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