Results 161 to 170 of about 4,399 (231)

Deep-sea salt as a novel additive for 3D-printed surimi: boosting protein bonding, antioxidant capacity, and digestibility. [PDF]

Food Chem X
Hu Y, Lu Z, Hu Z, Liu G, Li G, Huang J, Chin Y, Yuan C, Wang D.   +8 more
europepmc   +1 more source

Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties. [PDF]

Food Sci Biotechnol
Kim M, Kim YM.
europepmc   +1 more source

SURIMI project manual

This report will include standard procedures, rules, and materials allowing partners to have details on deliverables, events, timeline, contacts database, storage, document exchange and communication practices.
openaire   +1 more source

Insights into HIU enhancement of salt-reduced surimi gelation properties: Dual regulation of endogenous transglutaminase activation and protease inhibition. [PDF]

Ultrason Sonochem
Gao X, Gui M, Chen S, Hu X, You J, Yin T, Hu Y, Xiong S, Liu R.   +8 more
europepmc   +1 more source

Improvement of Gel Properties of <i>Nemipterus virgatus</i> Myofibrillar Protein Emulsion Gels by Curdlan: Development and Application to Emulsified Surimi. [PDF]

Gels
Wu Z, Qu Y, Li O, Benjakul S, Zhou A.
europepmc   +1 more source

Comparative Analysis of Gel Properties of Sodium Citrate-Treated Giant Squid and Pork for Surimi Production. [PDF]

Gels
Mu H, Wu Z.
europepmc   +1 more source

Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi-Flour Blends. [PDF]

Foods
Fan X, Zhang X, Zhou Y, Song M, Li M, Benjakul S, Li Z, Zhao Q.   +7 more
europepmc   +1 more source

Impact of ultrasound-assisted single washing process on tilapia mince: Biochemical changes, structural modifications, and gel formation. [PDF]

Ultrason Sonochem
Hamzeh A, Saelee L, Thumanu K, Park JW, Yongsawatdigul J.   +4 more
europepmc   +1 more source