Comparative study on the effect of duck and hen egg albumens on proteolysis and gel property of sardine surimi

Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions

(2017) Tran Hong Quan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Serine protease inhibitors from squid ovary: extraction and its effect on proteolysis and gel properties of surimi

(2016) Avtar Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

(2016) Natchaphol Buamard et al.   JOURNAL OF TEXTURE STUDIES

Salmon blood plasma: Effective inhibitor of protease-laden Pacific whiting surimi and salmon mince

(2015) Matthew R. Fowler et al.   FOOD CHEMISTRY

Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

(2015) Natchaphol Buamard et al.   FOOD HYDROCOLLOIDS

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

(2014) M. V. Chandra et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--A review

(2013) E. D. N. S. Abeyrathne et al.   POULTRY SCIENCE

Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)

(2012) Amin Oujifard et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

(2011) Mustafa Tahsin Yilmaz et al.   JOURNAL OF FOOD ENGINEERING

Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg

(2011) Thammarat Kaewmanee et al.   JOURNAL OF FOOD SCIENCE

Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins

(2009) Angela Hunt et al.   JOURNAL OF FOOD SCIENCE