The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions.

pH-induced and ultrasound treatment can both adjust spatial conformation to improve the interfacial stability, and fish oil oleogel could be used to enhance oil binding capacity. The relationship between stabilization mechanism and lipid digestion was revealed, considering the protein conformation and interfacial characteristics. The results showed that pH-ultrasonic-induced myofibrillar proteins (MPs) at pH 7.

Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition.

Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was investigated in meat emulsions. Beeswax assembly improved the oil and water retention.

Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions.

Improving the printing accuracy and stability of shrimp surimi and finding appropriate printing parameters and suitable thermal processing method can help to develop high value-added 3D printing products of shrimp surimi. It was found that in order to make the 3D printing products of shrimp surimi have higher printing adaptability (printing accuracy and printing stability reach more than 97%), by choosing nozzle diameter of 1.20 mm and setting the printing height of the nozzle to 2.

Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils.

Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) (0%, 2%, 4%, and 6%, respectively) added to shrimp surimi on the 3D printability of surimi were evaluated.

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction.

Fish oils contain ω-3 polyunsaturated fatty acids (PUFAs), but easily cause quality deterioration due to the oxidation. Beeswax-based oleogels could wrap fish oils by beeswax self-assembly. The phase transition, crystal structure and non-covalent interaction were investigated to reveal the self-assembly mechanism from the perspective of beeswax and oil phase characteristics.

LF-NMR as a tool for predicting the 3D printability of surimi-starch systems.

In this study, surimi from golden pompanos was mixed with starch to form a surimi-starch system. The water properties, rheological properties, and three-dimensional (3D) printability of the surimi-starch were measured. Cluster analysis results showed that the 3D printability was closely related to the type and addition content of starch, and the water and rheological properties.

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus).

To investigate the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printability of food inks from every step of surimi processing were measured, and their correlations were analysed. The results showed that surimi from chopping (surimi-C), chopping with salt (surimi-CS) and setting (surimi-S) were suitable for 3D printing, among which surimi-CS had the best shape fidelity. The clustering analysis of variables revealed that the yield stress and A could be used as indexes to characterize extrusion and deposition behaviour of surimi, respectively.

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis.

The three-dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starch, and cross-linked starch (CLS) (0%, 3%, 6%, or 9%, respectively) on the 3D printing properties and material properties of white shrimp () surimi were evaluated in the present study. The results showed that the apparent viscosity, ', and '' of the samples were increased by adding 6% CLS, making it easy to extrude the sample from the nozzle and resulting in an improvement in the printing accuracy.

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus).

Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their correlations. The results showed that the moisture content exhibited significant positive correlations with T and A (P < 0.