FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2897315308> ?p ?o ?g. }

• W2897315308 endingPage "335" @default.
• W2897315308 startingPage "327" @default.
• W2897315308 abstract "The effect and mechanisms of calcium chloride and citric acid addition on the acid method of processing tilapia protein isolates and surimi gels were studied. The alkaline method shows better gel quality than the acid method with lower yield and high lipid content. The addition of calcium chloride increased the breaking force to 494.56 g and citric acid helped reducing the lipid content by 85.85%, resulting in a higher yield of 75.36%. Gels with calcium maintained low levels of expressible moisture (2.30%), indicating a well-organised gel matrix. The decrease in -SH content and increase in ionic bonds content suggested increased formation of disulphide bonds and ionic bonds. Oscillatory dynamic measurement indicated that more heat resistant bonds were formed. The morphology of myofibril proteins studied by atomic force microscopy (AFM) showed that the height of the proteins in the calcium-added gels decreased 79.4%, which suggested that the protein structure was suppressed." @default.
• W2897315308 created "2018-10-26" @default.
• W2897315308 creator A5015411122 @default.
• W2897315308 creator A5051119154 @default.
• W2897315308 date "2019-03-01" @default.
• W2897315308 modified "2023-10-17" @default.
• W2897315308 title "Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method" @default.
• W2897315308 cites W1798207182 @default.
• W2897315308 cites W1866433566 @default.
• W2897315308 cites W1968234236 @default.
• W2897315308 cites W1970211211 @default.
• W2897315308 cites W1970346866 @default.
• W2897315308 cites W1976905738 @default.
• W2897315308 cites W1979157703 @default.
• W2897315308 cites W1979419305 @default.
• W2897315308 cites W1987082482 @default.
• W2897315308 cites W2004886921 @default.
• W2897315308 cites W2006370393 @default.
• W2897315308 cites W2020611439 @default.
• W2897315308 cites W2031098691 @default.
• W2897315308 cites W2063316508 @default.
• W2897315308 cites W2071884518 @default.
• W2897315308 cites W2073124389 @default.
• W2897315308 cites W2100837269 @default.
• W2897315308 cites W2135611426 @default.
• W2897315308 cites W2152311269 @default.
• W2897315308 cites W2153435210 @default.
• W2897315308 cites W2177670764 @default.
• W2897315308 cites W2196979215 @default.
• W2897315308 cites W2235179374 @default.
• W2897315308 cites W2461147871 @default.
• W2897315308 cites W2512872967 @default.
• W2897315308 cites W2513192173 @default.
• W2897315308 cites W2576128717 @default.
• W2897315308 cites W2735022897 @default.
• W2897315308 cites W2736489038 @default.
• W2897315308 cites W2751837113 @default.
• W2897315308 cites W2772202885 @default.
• W2897315308 cites W2808189241 @default.
• W2897315308 cites W4233921167 @default.
• W2897315308 cites W4293247451 @default.
• W2897315308 cites W611879535 @default.
• W2897315308 doi "https://doi.org/10.1016/j.foodchem.2018.10.110" @default.
• W2897315308 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/30502154" @default.
• W2897315308 hasPublicationYear "2019" @default.
• W2897315308 type Work @default.
• W2897315308 sameAs 2897315308 @default.
• W2897315308 citedByCount "144" @default.
• W2897315308 countsByYear W28973153082019 @default.
• W2897315308 countsByYear W28973153082020 @default.
• W2897315308 countsByYear W28973153082021 @default.
• W2897315308 countsByYear W28973153082022 @default.
• W2897315308 countsByYear W28973153082023 @default.
• W2897315308 crossrefType "journal-article" @default.
• W2897315308 hasAuthorship W2897315308A5015411122 @default.
• W2897315308 hasAuthorship W2897315308A5051119154 @default.
• W2897315308 hasConcept C134121241 @default.
• W2897315308 hasConcept C13965031 @default.
• W2897315308 hasConcept C145148216 @default.
• W2897315308 hasConcept C178790620 @default.
• W2897315308 hasConcept C184651966 @default.
• W2897315308 hasConcept C185592680 @default.
• W2897315308 hasConcept C187428577 @default.
• W2897315308 hasConcept C191897082 @default.
• W2897315308 hasConcept C192562407 @default.
• W2897315308 hasConcept C2182769 @default.
• W2897315308 hasConcept C2778695967 @default.
• W2897315308 hasConcept C2779032678 @default.
• W2897315308 hasConcept C2779286987 @default.
• W2897315308 hasConcept C2909208804 @default.
• W2897315308 hasConcept C43617362 @default.
• W2897315308 hasConcept C505870484 @default.
• W2897315308 hasConcept C519063684 @default.
• W2897315308 hasConcept C55493867 @default.
• W2897315308 hasConcept C7301908 @default.
• W2897315308 hasConcept C86803240 @default.
• W2897315308 hasConceptScore W2897315308C134121241 @default.
• W2897315308 hasConceptScore W2897315308C13965031 @default.
• W2897315308 hasConceptScore W2897315308C145148216 @default.
• W2897315308 hasConceptScore W2897315308C178790620 @default.
• W2897315308 hasConceptScore W2897315308C184651966 @default.
• W2897315308 hasConceptScore W2897315308C185592680 @default.
• W2897315308 hasConceptScore W2897315308C187428577 @default.
• W2897315308 hasConceptScore W2897315308C191897082 @default.
• W2897315308 hasConceptScore W2897315308C192562407 @default.
• W2897315308 hasConceptScore W2897315308C2182769 @default.
• W2897315308 hasConceptScore W2897315308C2778695967 @default.
• W2897315308 hasConceptScore W2897315308C2779032678 @default.
• W2897315308 hasConceptScore W2897315308C2779286987 @default.
• W2897315308 hasConceptScore W2897315308C2909208804 @default.
• W2897315308 hasConceptScore W2897315308C43617362 @default.
• W2897315308 hasConceptScore W2897315308C505870484 @default.
• W2897315308 hasConceptScore W2897315308C519063684 @default.
• W2897315308 hasConceptScore W2897315308C55493867 @default.
• W2897315308 hasConceptScore W2897315308C7301908 @default.
• W2897315308 hasConceptScore W2897315308C86803240 @default.
• W2897315308 hasFunder F4320332822 @default.
• W2897315308 hasFunder F4320334944 @default.

• next