Results 191 to 200 of about 14,420 (270)

High-Quality Application of Crayfish Muscle in Surimi Gels: Fortification of Blended Gels by Transglutaminase. [PDF]

Gels
Wang H, Li Q, Yang M, Wang H, Wang M, Lin L, Lu J.   +6 more
europepmc   +1 more source

Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels. [PDF]

Gels
Walayat N, Blanch M, Moreno HM.
europepmc   +1 more source

Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations. [PDF]

Foods
Lee JB, Yoon NY, Bae YJ, Kwon GY, Sohn SK, Lee HR, Kim HJ, Kim MJ, Park HE, Shim KB.   +9 more
europepmc   +1 more source

Impact of Eggshell-Derived Calcium Oxide on Protein Cross-Linking and Gel Properties of Giant Snakehead (<i>Channa micropeltes</i>) Surimi. [PDF]

Gels
Sanboonmee N, Bunlue K, Putkham A, Li H, Siriamornpun S.   +4 more
europepmc   +1 more source

The Effects of Ultra-High Pressure Combined with Egg White Protein on the Gel Physical Properties of Reduced-Salt Shrimp Surimi. [PDF]

Foods
Wang Y, Zhai Z, Yu X, Li D.
europepmc   +1 more source

Food 3D Printing Equipment and Innovation: Precision Meets Edibility. [PDF]

Foods
Xiao S, Yang J, Bi Y, Li Y, Cao Y, Zhou M, Pang G, Dong X, Tong Q.   +8 more
europepmc   +1 more source

Frozen Surimi in Hokkaido

food preservation science, 1997
openaire   +2 more sources

Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi. [PDF]

Food Chem X
Lin Y, Zhang L, Tang W, Ren J, Mo Y, Guo X, Lin L, Ding Y.   +7 more
europepmc   +1 more source

Fish in the diet [PDF]

, 1990

core