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author：

Shen, Zhiwen (Shen, Zhiwen.) [1] | Gao, Huaqian (Gao, Huaqian.) [2] | Peng, Wanqi (Peng, Wanqi.) [3] | Wang, Faxiang (Wang, Faxiang.) [4] | Liu, Yongle (Liu, Yongle.) [5] | Wu, Jinhong (Wu, Jinhong.) [6] | Wang, Shaoyun (Wang, Shaoyun.) [7] | Li, Xianghong (Li, Xianghong.) [8]

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EI

Abstract：

The　effect　of　soybean　oil　(SO)　on　freeze-thaw　(F-T)-treated　surimi　was　investigated　and　its　related　mechanism　was　revealed　by　molecular　dynamics　(MD)　simulations.　The　results　displayed　that　SO　has　a　disrupting　effect　on　the　structure　of　fresh　samples.　However,　in　the　F-T-treated　samples,　surimi　gels　supplemented　with　SO　had　a　more　uniform　microstructure.　Simultaneously,　when　SO　was　added　from　0%　to　7%　in　the　F-T-treated　samples,　the　gel　strength　increased　from　(Formula　presented.)　(p　©　2023　Wiley　Periodicals　LLC.

Keyword：

Crystal growth Crystal microstructure Growth rate Hydrophobicity Ice Molecular dynamics Soybean oil Temperature distribution Water supply systems

Community：

  • [ 1 ] [Shen, Zhiwen]School of Food Science and Bioengineering, Changsha University of Science & Technology, Hunan Province, Changsha, China
  • [ 2 ] [Gao, Huaqian]School of Food Science and Bioengineering, Changsha University of Science & Technology, Hunan Province, Changsha, China
  • [ 3 ] [Peng, Wanqi]School of Food Science and Bioengineering, Changsha University of Science & Technology, Hunan Province, Changsha, China
  • [ 4 ] [Wang, Faxiang]School of Food Science and Bioengineering, Changsha University of Science & Technology, Hunan Province, Changsha, China
  • [ 5 ] [Wang, Faxiang]Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Hunan Province, Changsha, China
  • [ 6 ] [Liu, Yongle]School of Food Science and Bioengineering, Changsha University of Science & Technology, Hunan Province, Changsha, China
  • [ 7 ] [Liu, Yongle]Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Hunan Province, Changsha, China
  • [ 8 ] [Wu, Jinhong]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
  • [ 9 ] [Wang, Shaoyun]College of Biological Science and Engineering, Fuzhou University, Fujian Province, Fuzhou, China
  • [ 10 ] [Li, Xianghong]School of Food Science and Bioengineering, Changsha University of Science & Technology, Hunan Province, Changsha, China

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Source ：

Journal of Texture Studies

ISSN： 0022-4901

Year： 2024

Issue： 1

Volume： 55

2 . 8 0 0

JCR@2023

CAS Journal Grade：3

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SCOPUS Cited Count：

ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 0

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