The addition of gelatin along with MTGase could be a means to modify the texture of surimi gel, which can fit the demand of consumers.
Application of high pressure, a minimal processing, has gained interest particularly in extending the shelf-life or modifying the texture of seafood, especially in shrimp.
The ample range of mechanical properties of GMP suggest that they may be used to design or modify the texture of soft foods.
Therefore, the addition of gelatin along with the use of protein cross-linkers could be a means to modify the texture of surimi gel, which can fit the demand of consumers.
In particular, quantifying the interaction of rare earth (RE) elements with Mg GBs is of significance given the strong effect of these solutes on modifying the texture of Mg alloys.
Chefs know how to modify the texture of meats to produce crisp yet moist pastries and to prepare the lightest soufflés.
The ability of enzymes to form crosslinked protein networks has, for instance, been exploited to modify the texture and appearance of food products, to develop new biomimetic tissue scaffolds, or to strengthen protein-based fibers for textile fabrication.
However, at extremely high noise level (SNR < 10 dB), lower accuracy is observed for some operators because the uneven illumination produced by the induced noise almost modified the local texture patterns of the entire image.
Besides their effect on recrystallization kinetics, the introduction of second-phase particles creates additional interfaces within the matrix, it also modifies the grain structure and crystallographic texture after recrystallization, which then either improves or deteriorates the associated mechanical properties of the investigated materials.
The results have shown that the direct current is the most dominant factor in modifying the surface texture, especially the Sq and Sm 3D parameters.
