Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2020) Shumin Yi et al.   FOOD HYDROCOLLOIDS

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

(2019) Lulu Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structural and biochemical properties of silver carp surimi as affected by comminution method

(2019) Tao Yin et al.   FOOD CHEMISTRY

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

(2019) Xidong Jiao et al.   FOOD HYDROCOLLOIDS

Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi

(2019) Tao Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying

(2019) Lihui Zhang et al.   FOOD CHEMISTRY

Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI

(2018) Min Li et al.   FOOD CHEMISTRY

Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp ( Hypophthalmichthys molitrix )

(2018) Yaolan Ma et al.   FOOD CHEMISTRY

Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp

(2018) Lihong Ge et al.   FOOD RESEARCH INTERNATIONAL

Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging

(2018) Wei Wei et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

(2018) Xiujin Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products

(2018) Yuqing Tan et al.   FOOD CHEMISTRY

Multivariate statistical analysis combined with e-nose and e-tongue assays simplifies the tracing of geographical origins of Lycium ruthenicum Murray grown in China

(2018) Zi-Chao Wang et al.   FOOD CONTROL

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

(2018) Ikram Ullah et al.   FOOD HYDROCOLLOIDS

Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil

(2017) Xuxia Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi

(2017) Hongfei Zhang et al.   RADIATION PHYSICS AND CHEMISTRY

Preparation and Characterization of Ultrafine Fish Bone Powder

(2016) Tao Yin et al.   Journal of Aquatic Food Product Technology

Differential levels of cathepsin B and L in serum between young and aged healthy people and their association with matrix metalloproteinase 2

(2015) Yuan Zhong et al.   ARCHIVES OF GERONTOLOGY AND GERIATRICS

Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides

(2015) Zeinab Ahmed et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of vegetable oils on gel properties of surimi gels

(2014) Liu Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation of cathepsin B from the muscle of silver carp (Hypophthalmichthys molitrix) and comparison of cathepsins B and L actions on surimi gel softening

(2008) Huan Liu et al.   FOOD CHEMISTRY