Results 191 to 200 of about 19,256 (316)

Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine. [PDF]

Gels
Ma W, Liang G, Huang Q, Ling F, Pan W, Cao Y, Chen M.   +6 more
europepmc   +1 more source

Effects of Water Content and Chopping Method on the Physical Properties of Surimi and Kamaboko

, 1997
Huihuang Chen, Yi-Chuan Lee
openalex   +2 more sources

Modification of Spanish Mackerel (<i>Scomberomorus niphonius</i>) Surimi Gels by Three Anionic Polysaccharides. [PDF]

Foods
Zhang ZJ, Kong FY, Zhang LD, Luo MM, Lv YY, Wang C, Lai B, Zhang LC, Yan JN, Wu HT.   +9 more
europepmc   +1 more source

PENGARUH PENAMBAHAN KALSIUM KARBONAT (CaCO3)TERHADAP KARAKTERISTIK FISIKOKIMIA SURIMI BUBUK IKAN LELE DUMBO (Clarias gariepinus) [PDF]

, 2019
CHRISTIAWAN, KENNY
openalex  

Alkaline Amino Acids for Salt Reduction in Surimi: A Review. [PDF]

Foods
Shi T, Wang G, Xie Y, Jin W, Wang X, Li M, Liu Y, Yuan L.   +7 more
europepmc   +1 more source

Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels. [PDF]

Foods
Zhang F, Shi J, Chen Y, Yue Y, Shi W, Xu T, Qu M.   +6 more
europepmc   +1 more source

Effects of additives on the rheological and textural properties of surimi [PDF]

, 2018
Rozzamri Ashari
openalex  

Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel. [PDF]

Foods
Zhou F, Wu F, Ren X, Guo J, Wang X.
europepmc   +1 more source

Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis. [PDF]

Food Chem X
Luo X, Ren G, Xiong S, An Y, Huang K, Hu Y.   +5 more
europepmc   +1 more source