Results 231 to 240 of about 15,606 (269)

Oxidized cellulose nanofibrils-based surimi gel enhancing additives: Interactions, performance and mechanisms

Food Hydrocolloids, 2022
Yadong Zhao
exaly  

Role of Cryoprotectant in Stability of Surimi and Surimi Products

Surimi is refined fish myofibrillar proteins produced through various step-by-step processes involving heading, gutting, filleting, deboning, washing, dewatering, mincing, mixing with cryoprotectants and freezing. The structural features of surimi products are complexly associated to the gelation.
openaire   +1 more source

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

Food Chemistry, 2022
Shuai Wei, Qiuyu Xia, Shucheng Liu
exaly  

Cryoprotective effect of soluble soybean polysaccharides and enzymatic hydrolysates on the myofibrillar protein of Nemipterus virgatus surimi.

Food Chemistry
Hongbo Mi, Yuhang Zhang, Yuming Zhao, Jianrong Li, Jingxin Chen, Xuepeng Li   +5 more
semanticscholar   +1 more source

Frozen surimi. Specification

2021
openaire   +2 more sources

Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry

Food Chemistry, 2023
Yueqi An
exaly  

Surimi Resources

2005
Michael Morrissey, Pascal Guenneugues
openaire   +1 more source

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

Food Hydrocolloids, 2015
Yong Xue, Zhaojie Li
exaly  

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Food Hydrocolloids, 2019
Amr M Bakry, Tao Yin
exaly  

Surimi and Surimi Seafood

2013
openaire   +1 more source