Effect of κ-carrageenan on quality improvement of 3D printed Hypophthalmichthys molitrix-sea cucumber compound surimi product

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

(2020) Jingxin Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of microbial transglutaminase on gel formation of frozen-stored longtail southern cod (Patagonotothen ramsayi) mince

(2020) Ning Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Gastric Digestion Kinetics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels Induced by Transglutaminase

(2019) Yu Li et al.   FOOD CHEMISTRY

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

(2019) Xiuping Dong et al.   JOURNAL OF TEXTURE STUDIES

Employment of κ-carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

(2019) Tao Ye et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels

(2019) Ruihong Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

(2018) Zhi Yang et al.   FOOD HYDROCOLLOIDS

Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi

(2018) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Physical properties of 3D printed baking dough as affected by different compositions

(2018) Fan Yang et al.   Innovative Food Science & Emerging Technologies

Effects of different deodorising processes on the off-odour compounds and gel properties of common carp surimi

(2018) Ritian Jin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Jinfeng Pan et al.   JOURNAL OF TEXTURE STUDIES

High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

(2017) Ying Zhou et al.   Food and Bioprocess Technology

FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions

(2017) Yuka Kobayashi et al.   FOOD CHEMISTRY

Effects of rare sugar d -allulose on heat-induced gelation of surimi prepared from marine fish

(2017) Masahiro Ogawa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2016) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat

(2016) Hazmi Yasin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting

(2015) Dan Jia et al.   FOOD CHEMISTRY

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

(2015) Xing-Sheng Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

(2014) Xing Chen et al.   FOOD HYDROCOLLOIDS

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

Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus)

(2013) Zhen Yang et al.   FOOD CHEMISTRY

Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts

(2012) Angela Hunt et al.   JOURNAL OF FOOD QUALITY

Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

(2010) Conggui Chen et al.   Innovative Food Science & Emerging Technologies

Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

(2010) Kiattisak Duangmal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality Changes During Storage of Fish Sausages Containing Dietary Fiber

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