Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase

Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage

(2009) Helena M. Moreno et al.   FOOD CHEMISTRY

Improvement of Cold and Thermally Induced Gelation of Giant Squid (Dosidicus gigas) Surimi

(2009) Helena M. Moreno et al.   Journal of Aquatic Food Product Technology

Effect of dietary fibre and MTGase on the quality of mackerel surimi gels

(2009) Carlos Cardoso et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process

(2008) Saroat Rawdkuen et al.   FOOD CHEMISTRY

High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish

(2008) J. Gómez-Estaca et al.   Innovative Food Science & Emerging Technologies

Quality Changes During Storage of Fish Sausages Containing Dietary Fiber

(2008) Carlos Cardoso et al.   Journal of Aquatic Food Product Technology

Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

(2007) Ignacio Sánchez-González et al.   FOOD CHEMISTRY