Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius ) surimi by different washing processes

Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process

(2017) Xiuping Dong et al.   Food Analytical Methods

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

(2016) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor

(2015) Xinzhuang Zhang et al.   PLoS One

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

(2014) Yin Li et al.   Food Biophysics

Contribution of Three Ionic Types of Polysaccharides to the Thermal Gelling Properties of Chicken Breast Myosin

(2014) Yan-zi Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

(2012) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Development of oral taste masked diclofenac formulations using a taste sensing system

(2012) Marie Guhmann et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

(2009) Amjad Khansaheb Balange et al.   FOOD HYDROCOLLOIDS

Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi

(2009) Amjad Khansaheb Balange et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

(2008) Amjad Balange et al.   FOOD CHEMISTRY