Results 201 to 210 of about 14,420 (270)

Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis). [PDF]

Foods
Liao J, Shi H, Wang J, Xia G, Zhao Y, Yu G, Shen X.   +6 more
europepmc   +1 more source

Characterization of Biocalcium Microparticles from Saltwater Crocodile (<i>Crocodylus porosus</i>) Bone and Their Potential for Enhancing Fish Bologna Quality. [PDF]

Foods
Senphan T, Mungmueang N, Karnjanapratum S, Wangtueai S, Jongjareonrak A, Yarnpakdee S.   +5 more
europepmc   +1 more source

Influence of Yeast β‑Glucan on the Quality of Pangasius Fish Mince Balls. [PDF]

ACS Omega
Anand S, Pati BK, Mehta NK, Patel AB, Gaurav K, Singh A, Singh NS, Nath H, Singh BK, Priyadarshini MB.   +9 more
europepmc   +1 more source

Enhancement of in vitro digestive properties of silver carp ( Hypophthalmichthys olivaceus) surimi gels by oxidized dihydromyricetin

Qianhui Yu, Jinlin Li, Qinye Yu, Yongjie Zhou, Yuqing Tan, Yongkang Luo, Hui Hong   +6 more
openalex   +1 more source

A Double-Gene Metabarcoding Approach for the Authentication of Shrimp Surimi-Based Products. [PDF]

Genes (Basel)
Hu J, Giusti A, Zhang J, Tinacci L, Zhao C, Ying X, Armani A, Guidi A, Deng S.   +8 more
europepmc   +1 more source

Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

Yanmo Pan, Zongyuan Han, Qinxiu Sun, Yang Liu, Hongwu Ji, Shucheng Liu   +5 more
openalex   +1 more source

Editorial on the Special Issue "Modification of Gels in Creating New Food Products". [PDF]

Gels
Florowska A, Florowski T, Campanella OH.
europepmc   +1 more source

Physicochemical properties of surimi made from edible insects using washing and pH shift methods. [PDF]

Curr Res Food Sci
Moon CR, Ju YW, Pyo SH, Park SW, Lee S, Benashvili M, Son YJ.   +6 more
europepmc   +1 more source