Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

(2017) Zhihua Pang et al.   JOURNAL OF DAIRY SCIENCE

Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

(2017) Xiao Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

Textural improvement of salt-reduced Alaska pollack ( Theragra chalcogramma ) roe product by CaCl 2

(2016) Chaoping Chen et al.   FOOD CHEMISTRY

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

(2016) Xiao Feng et al.   FOOD CHEMISTRY

Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler

(2016) Andrew J. Gravelle et al.   FOOD HYDROCOLLOIDS

Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine

(2016) Naveen Kumar Vate et al.   FOOD HYDROCOLLOIDS

Authentication of Closely Related Fish and Derived Fish Products Using Tandem Mass Spectrometry and Spectral Library Matching

(2016) Merel A. Nessen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi

(2016) Peng Li et al.   Journal of Aquatic Food Product Technology

Trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe: Effects on gel properties of surimi from bigeye snapper (Priacanthus macracanthus)

(2016) Sappasith Klomklao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat

(2016) Kigen Takahashi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of foliage-sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot

(2015) Chang-Zheng Song et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

(2015) Manuel Pazos et al.   Food and Bioprocess Technology

Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins

(2015) Kate Ryder et al.   FOOD CHEMISTRY

Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

(2015) Jia Xin Chong et al.   FOOD CONTROL

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

(2015) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

(2015) Constanza M. López et al.   MEAT SCIENCE

Bromelain: an overview of industrial application and purification strategies

(2014) Zatul Iffah Mohd Arshad et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Physical and Sensory Properties of Frozen Spanish Mackerel (Scomberomorus guttatus) Fish Balls Added with Cryoprotectants

(2014) Ee-Tien Tee et al.   Food and Bioprocess Technology

Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis)

(2014) Tao Zhang et al.   Food and Bioprocess Technology

Recovery of Tilapia (Oreochromis niloticus) Protein Isolate by High-Intensity Ultrasound-Aided Alkaline Isoelectric Solubilization/Precipitation Process

(2014) Jinhe Tian et al.   Food and Bioprocess Technology

Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish

(2014) Samanan Poowakanjana et al.   Journal of Aquatic Food Product Technology

Exogenous Proteases for Meat Tenderization

(2013) Alaa A. Bekhit et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration

(2013) Yun Deng et al.   JOURNAL OF FOOD ENGINEERING

Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

(2012) Minh Ha et al.   FOOD CHEMISTRY

Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism

(2012) Guo-Yan Zhao et al.   FOOD CHEMISTRY

Optimization of gelatine gel preparation from New Zealand hoki (Macruronus novaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties

(2012) Nor Fazliyana Mohtar et al.   FOOD HYDROCOLLOIDS

Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

(2011) Fei lu et al.   FOOD CHEMISTRY

Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball

(2011) Shumin Yi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging

(2010) María Dolores Ayala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of exogenous enzymes to beef muscle of high and low-connective tissue

(2010) G.A. Sullivan et al.   MEAT SCIENCE

Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

(2009) Ying Xin et al.   FOOD CHEMISTRY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Injection of marinade with actinidin increases tenderness of porcineM. biceps femorisand affects myofibrils and connective tissue

(2009) Mette Christensen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus

(2007) Han-Gyol Shin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY