Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage
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Title
Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-05-15
DOI
10.1111/ijfs.14199
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Related references
Note: Only part of the references are listed.- Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
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- Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage
- (2018) Thanasak Sae-Leaw et al. Journal of Aquatic Food Product Technology
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- Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel
- (2014) Naveen Kumar Vate et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Chitooligosaccharide and Its Derivatives: Preparation and Biological Applications
- (2014) Gaurav Lodhi et al. Biomed Research International
- Chitooligosaccharides: Synthesis, characterization and applications
- (2011) V. K. Mourya et al. POLYMER SCIENCE SERIES A
- Enzymatic preparation of chitooligosaccharides by commercial lipase
- (2008) Dong-Xia Lee et al. FOOD CHEMISTRY
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