Results 241 to 250 of about 15,606 (269)

Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus.

Food Chemistry
Chunsheng Li, Shengjun Chen, Hui Huang, Jun Li, Y. Zhao   +4 more
semanticscholar   +1 more source

Effect of gellan incorporation on gel properties of bigeye snapper surimi

Food Hydrocolloids, 2018
Tanyamon Petcharat, Soottawat Benjakul
exaly  

Surimi and Surimi Analog Products

2005
openaire   +1 more source

Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix

Food Hydrocolloids, 2020
Shumin Yi, Hong-bo Mi, Xue-Peng Li
exaly  

Processing of Surimi and Surimi Seafoods

2000
openaire   +1 more source

Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

Food Hydrocolloids, 2019
Jianhua Liu, Fei Lyu
exaly  

Ingredient Technology for Surimi and Surimi Seafood

2013
openaire   +1 more source

Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

Food Hydrocolloids, 2016
Yong Xue, Zhaojie Li, Wenge Yang
exaly  

Ingredient Technology for Surimi and Surimi Seafood

2005
openaire   +1 more source

Surimi

2023
openaire   +1 more source