Q1 Research Application · Frontier Focus

Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin

This Food Chemistry paper (2020) is indexed as a Xianghu equipment application case for XH-300 series.

View DOI Back to Library Chinese Solution
Paper ID 392
Application Focus Research application
Key Result See key results below
Core Condition Microwave power 100 W / 300 W
Paper ID
392
Journal
Food Chemistry
Impact Factor
6.306
CAS Zone
Zone 1
Year
2020
DOI
10.1016/j.foodchem.2020.127104
Equipment Model
XH-300 series
Affiliations
Fujian University of Agriculture and Forestry
Research Directions
Research application

Fact Snapshot

  • Paper: Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin
  • Equipment: XH-300 series
  • Source: Food Chemistry, 2020
  • Research direction: Research application
  • Core conditions: Microwave power 100 W / 300 W and Power 300 W

Research Abstract

Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin was published in Food Chemistry (2020) and is indexed as a Xianghu Q1 application case for XH-300 series. The source record connects it with Research application. Core operating conditions include Microwave power 100 W / 300 W and Power 300 W.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-300 series, while the publication metadata records Food Chemistry (2020). The affiliation record includes Fujian University of Agriculture and Forestry. The recorded DOI is 10.1016/j.foodchem.2020.127104.

Equipment Use and Experimental Conditions

ItemParameter
Microwave power100 W / 300 W
Power300 W

Evidence Details

Abstract evidence

Compared with conventional heating and one-step MH methods, myosin gel developed by 100 W coupled with 300 W MH method (MH100+MH300) had stronger gel strength (p < 0.05) with more immobilized water (p < 0.05).

Microwave-method evidence

Microwave-method evidence: source mentions XH-300B.

Mechanism / Method Highlights

  • Method context: Microwave power 100 W / 300 W and Power 300 W.
  • Abstract evidence: Compared with conventional heating and one-step MH methods, myosin gel developed by 100 W coupled with 300 W MH method (MH100+MH300) had stronger gel strength (p < 0.05) with more immobilized water (p < 0.05)
  • Microwave-method evidence: source mentions XH-300B

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-300 series.
  • Supports English discovery around Research application.
  • Maintains source-level evidence details: Abstract evidence: Compared with conventional heating and one-step MH methods, myosin gel developed by 100 W coupled with 300 W MH method (MH100+MH300) had stronger gel strength (p < 0.05) with more immobilized water (p < 0.05) and Microwave-method evidence: source mentions XH-300B.

Related Equipment

XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System
XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-300 series for this paper.
What research direction does this page support?
The source tags this paper under Research application.
Which publication does this case come from?
It comes from Food Chemistry (2020), DOI 10.1016/j.foodchem.2020.127104.
Citation
Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin
Food Chemistry, 2020
DOI: 10.1016/j.foodchem.2020.127104