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Monto AR, Yuan L, Xiong Z, Shi T, Li M, Wang X, Liu L, Jin W, Li J, Gao R. Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi. Food Chem 2024; 460:140588. [PMID: 39068801 DOI: 10.1016/j.foodchem.2024.140588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 06/26/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
To improve nutritional health, a low-salt (0.5 %) silver carp (Hypophthalmichthys molitrix) surimi gel with α-tocopherol, soybean oil, and glyceryl monostearate oleogel was fabricated and evaluated for textural qualities, lipid oxidation, and in-vitro digestion analysis. Based on the texture profile analysis, gel strength, water holding capacity (WHC), rheological, protein secondary structure, and microstructural examination, 5 % oleogel addition to low-salt surimi exhibited similar physicochemical properties to regular-salt surimi gels. By crosslinking myosin and filling protein network voids, the oleogel increased surimi gel density. Increasing oleogel content improved the physicochemical qualities of heat-induced surimi, causing protein aggregation during digestion and reducing digestibility. The presence of oleogel altered protein secondary structure, reducing α-helix content and increasing β-sheet and other structures, enhancing WHC and gel strength of low salt surimi. Adding oleogel improved the antioxidant activity of digestive solutions. This study will help understand myosin-oleogel interaction and the development of sustainable and nutritious surimi-based foods.
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Affiliation(s)
- Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mengzhe Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lu Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China.
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Liu X, Liu Y, Du X, Fu B, Jiang P, Qi L, Shang S. Characterization of bamboo shoots dietary fiber modified by ball milling and its role in altering the physicochemical properties of shrimp surimi. Int J Biol Macromol 2024; 271:131979. [PMID: 38821812 DOI: 10.1016/j.ijbiomac.2024.131979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 04/23/2024] [Accepted: 04/28/2024] [Indexed: 06/02/2024]
Abstract
A simple but robust strategy of ball milling (20 Hz, 30 Hz for 30 s, 60 s, 120 s, 180 s) was utilized to modify bamboo shoots fiber (BSDF) in shrimp surimi. The water holding capacity, swelling capacity, and oil binding capacity of 30 Hz-60 s milled BSDF exhibited the highest values of 5.61 g/g, 3.13 mL/g, and 6.93 g/g, significantly higher (P < 0.05) than untreated one (3.65 g/g, 2.03 mL/g, 4.57 g/g). Ball-milled BSDF exhibited a small-sized structure with the relative crystallinity decreased from 40.44 % (control) to 11.12 % (30 Hz-180 s). The myosin thermal stability, gelation properties of surimi were significantly enhanced by incorporating 20 Hz-120 s and 30 Hz-60 s BSDF via promoting protein unfolding, covalent hydrophobic interactions, and hydrogen bonding. A matrix-reinforcing and water entrapping effect was observed, exhibiting reinforced networks with down-sized water tunnels. However, BSDF modified at 180 s contributed to over-aggregated networks with fractures and enlarged gaps. Appropriate ball-milled BSDF (20 Hz-120 s, and 30 Hz-60 s) resulted in a significant decrease in α-helix (P < 0.05), accompanied by an increase of β-sheets and β-turn. This work could bring some insights into the applications of modified BSDF and its roles in the gelation of surimi-based food.
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Affiliation(s)
- Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | - Yingnan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | | | - Baoshang Fu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | - Libo Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | - Shan Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; State Key Laboratory of Marine Food Processing and Safety Control, China.
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Xu M, Ni X, Liu Q, Chen C, Deng X, Wang X, Yu R. Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein. Food Chem X 2024; 21:101061. [PMID: 38187941 PMCID: PMC10770425 DOI: 10.1016/j.fochx.2023.101061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/08/2023] [Accepted: 12/08/2023] [Indexed: 01/09/2024] Open
Abstract
This study investigated the effects of ultra-high pressure (UHP) at different levels on the physicochemical properties, gelling properties, and in vitro digestion characteristics of myofibrillar protein (MP) in Tai Lake whitebait. The α-helix gradually unfolded and transformed into β-sheet as the pressure increased from 0 to 400 MPa. In addition, the elastic modulus (G') and viscous modulus (G'') of the 400 MPa-treated MP samples increased by 4.8 and 3.8 times, respectively, compared with the control group. The gel properties of the MP also increased significantly after UHP treatment, e.g., the gel strength increased by a 4.8-fold when the pressure reached 400 Mpa, compared with the control group. The results of in vitro simulated digestion showed that the 400 MPa-treated MP gel samples showed a 1.8-fold increase in digestibility and a 69.6 % decrease in digestible particle size compared with the control group.
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Affiliation(s)
- Mingfeng Xu
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiangxiang Ni
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Qiwei Liu
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Chengcheng Chen
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiaohong Deng
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiu Wang
- School of Advanced Materials & Engineering, Jiaxing Nanhu University, Jiaxing 314001, China
| | - Rongrong Yu
- The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China
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Panpipat W, Chumin T, Thongkam P, Pinthong P, Shetty K, Chaijan M. Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel ( Auxis thazard) Surimi. Foods 2024; 13:546. [PMID: 38397523 PMCID: PMC10887992 DOI: 10.3390/foods13040546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (Auxis thazard) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (w/w) NaCl with different concentrations of lecithin (0, 0.1, 0.5, 1, and 1.5 g/100 g surimi). The rheological behavior, gel-forming ability, microstructure, and lipid oxidation of lecithin-added surimi varied significantly depending on lecithin content. When compared to the control, lecithin at 0.1, 0.5, and 1 g/100 g improved the breaking force of the gel (p < 0.05). The breaking force of the gel decreased significantly as lecithin concentration increased (up to 1.5 g/100 g) (p < 0.05). Deformation, on the other hand, reacted differently to the lecithin than it did to the breaking force. At a lecithin level of 0.1 g/100 g, the surimi gel displayed improved deformation (p < 0.05). Nonetheless, at higher doses (0.5-1.5 g/100 g), lecithin considerably reduced surimi gel deformation (p < 0.05), and the gel containing lecithin at 1.5 g/100 g showed significantly decreased deformation. Surimi with 0.1 g/100 g lecithin had the lowest expressible drip (p < 0.05). In general, lecithin at concentrations ranging from 0.1 to 1 g/100 g reduced expressible drip (p < 0.05), but not at 1.5 g/100 g, which was equivalent to the control (p > 0.05). Adding lecithin to mackerel surimi improved its whiteness slightly, regardless of concentration. Lecithin impacted the microstructures of surimi gel in a concentration-dependent manner. Lecithin at a concentration of 0.1 g/100 g produced a densely packed network with small, jointed clusters and minimal holes within the gel. Joined clusters in the gel were reduced by 0.5-1.5 g/100 g lecithin, and continuous aggregates predominated. Surprisingly, at higher doses of lecithin, notably 1.5 g/100 g, porous structures with continuous voids were perceived. Surimi gels treated with various lecithin doses had lower thiobarbituric acid reactive substances (TBARS) levels than the control (p < 0.05). Overall, lecithin at a low concentration of 0.1 g/100 g was most effective at improving the texture, increasing water-holding capacity, lightening the color, and delaying lipid oxidation of single-washed mackerel surimi.
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Affiliation(s)
- Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
| | - Thinnaphop Chumin
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
| | - Porntip Thongkam
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
| | - Pattaraporn Pinthong
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), North Dakota State University, 374 D Loftsgard Hall, 1360 Albrecht Blvd., Fargo, ND 58108, USA;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
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Wang C, Ma M, Wei Y, Zhao Y, Lei Y, Zhang J. Effects of CaCl 2 on 3D Printing Quality of Low-Salt Surimi Gel. Foods 2023; 12:foods12112152. [PMID: 37297396 DOI: 10.3390/foods12112152] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 05/10/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
In order to develop low-salt and healthy surimi products, we limited the amount of NaCl to 0.5 g/100 g in this work and studied the effect of CaCl2 (0, 0.5, 1.0, 1.5, and 2.0 g/100 g) on the 3D printing quality of low-salt surimi gel. The results of rheology and the 3D printing showed that the surimi gel with 1.5 g/100 g of CaCl2 added could squeeze smoothly from the nozzle and had good self-support and stability. The results of the chemical structure, chemical interaction, water distribution, and microstructure showed that adding 1.5 g/100 g of CaCl2 could enhance the water-holding capacity and mechanical strength (the gel strength, hardness, springiness, etc.) by forming an orderly and uniform three-dimensional network structure, which limited the mobility of the water and promoted the formation of hydrogen bonds. In this study, we successfully replaced part of the salt in surimi with CaCl2 and obtained a low-salt 3D product with good printing performance and sensory properties, which could provide theoretical support for the development of healthy and nutritious surimi products.
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Affiliation(s)
- Chaoye Wang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
| | - Mengjie Ma
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
| | - Yunfeng Zhao
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
| | - Yongdong Lei
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
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Piao X, Li J, Zhao Y, Guo L, Zheng B, Zhou R, Ostrikov K(K. Oxidized cellulose nanofibrils-based surimi gel enhancing additives: Interactions, performance and mechanisms. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107893] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Liu Q, Lin Z, Chen X, Chen J, Wu J, Chen H, Zeng X. Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Xu Y, Lv Y, Yin Y, Zhao H, Li X, Yi S, Li J. Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation. Food Chem 2022; 397:133766. [PMID: 35908465 DOI: 10.1016/j.foodchem.2022.133766] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 07/20/2022] [Accepted: 07/20/2022] [Indexed: 11/25/2022]
Abstract
The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure and flavor adsorption capacity of fish myosin at different NaCl concentrations were investigated in this study. The incorporation of YG significantly improved the texture properties, gel strength, water holding capacity (WHC), storage modulus and loss modulus of myosin gels, especially at a high salt level, whereas the whiteness declined. Furthermore, myosin gels containing YG displayed a more compact and ordered three-dimensional network structure, accompanied by the increasing immobilization of water in gels. The binding abilities of gels to selected flavor compounds at high salt content were inferior to those at the low salt content. Regardless of the salt level, YG addition boosted the flavor binding capacity of gels, which might be attributed to the unfolding of the protein conformation by exposing more flavor-binding sites, as well as the porous sponge structure of YG with unique adsorption capacity.
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Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Yanan Lv
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Yiming Yin
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
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Mao C, Wu J, Cheng Y, Chen T, Ren X, Ma H. Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios. Food Funct 2021; 12:5927-5939. [PMID: 34031682 DOI: 10.1039/d1fo00653c] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Incorporating protein emulsified droplets into protein gels as active fillers have attracted much attention. However, using animal and plant protein mixtures emulsified droplets as the filler is lacking. We investigated the effect of emulsified droplets covered by potato protein (PP) and whey protein (WP) mixtures of different ratios (10/0, 9/1, 7/3, 5/5, 3/7, 1/9, 0/10) on mechanical, microstructural characteristics and digestion of emulsion-filled WP gels (EFWG). The results showed that the particle size of emulsified droplets increased with the enhancement of PP ratio, whereas their ζ-potential value decreased. Increasing the PP ratio improved the elastic moduli (G'), fracture stress and hardness of EFWG, while lowered the water holding capacity and swelling ratios of EFWG. Confocal laser scanning microscopy revealed that a higher PP ratio leads to a thicker gel skeleton and fine network. Although the enhancement of the PP ratio decreased disulfide bond content in EFWG, it improved the hydrogen bond and total non-covalent interactions in EFWG. Increased PP in filling emulsions delayed the release rate of the free amino group and free fatty acid during digestion. Moreover, the presence of NaCl improved the gel properties and digestion of EFWG. The findings of this study may provide information for developing new WP gel products with specific digestion rates.
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Affiliation(s)
- Chao Mao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Juan Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Tian Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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