Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties

Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

(2018) Hakimeh Jannat Alipour et al.   FOOD HYDROCOLLOIDS

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

(2018) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

Antioxidant and antihyperlipidemic activities of purified polysaccharides from Ulva pertusa

(2018) Weida Li et al.   JOURNAL OF APPLIED PHYCOLOGY

Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii

(2017) Pei Teng Chan et al.   FOOD CHEMISTRY

A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

(2017) S. Cofrades et al.   FOOD RESEARCH INTERNATIONAL

Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein

(2016) Wenjie Jian et al.   CARBOHYDRATE POLYMERS

Ulvan from green algae Ulva intestinalis: optimization of ultrasound-assisted extraction and antioxidant activity

(2016) Fatemeh Rahimi et al.   JOURNAL OF APPLIED PHYCOLOGY

Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

(2016) Fatimah Alakhrash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties of surimi gels fortified with dietary fiber

(2013) Alicia Debusca et al.   FOOD CHEMISTRY

Chemical compositions of the marine algae Gracilaria salicornia (Rhodophyta) and Ulva lactuca (Chlorophyta) as a potential food source

(2012) Mehdi Tabarsa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Marine macroalgae: an untapped resource for producing fuels and chemicals

(2012) Na Wei et al.   TRENDS IN BIOTECHNOLOGY

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

(2011) Hela Yaich et al.   FOOD CHEMISTRY

Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

(2011) José A. Ramírez et al.   FOOD HYDROCOLLOIDS

Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from the Persian Gulf of Iran as potential food and feed resources

(2011) Kiuomars Rohani-Ghadikolaei et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus

(2010) Yanshun Xu et al.   FOOD CHEMISTRY

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

(2010) I. López-López et al.   FOOD RESEARCH INTERNATIONAL

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

(2010) Eva Gómez-Ordóñez et al.   FOOD RESEARCH INTERNATIONAL

EFFECT OF pH AND TEMPERATURE ON JUMBO SQUID PROTEINS

(2009) G. DE LA FUENTE-BETANCOURT et al.   JOURNAL OF FOOD BIOCHEMISTRY

Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

(2009) I. López-López et al.   MEAT SCIENCE

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

(2009) F. Fernández-Martín et al.   MEAT SCIENCE

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

(2009) F. Jiménez-Colmenero et al.   MEAT SCIENCE

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

(2007) S. Cofrades et al.   MEAT SCIENCE