Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120 °C

Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment

(2016) Lili Zhang et al.   JOURNAL OF FOOD ENGINEERING

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

(2015) Chunhua Wu et al.   FOOD CHEMISTRY

Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

(2015) Yaqin Hu et al.   FOOD CHEMISTRY

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

(2015) Tao Zhang et al.   FOOD HYDROCOLLOIDS

Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels

(2015) Ilgin Paker et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi

(2014) Zhiwei Zhu et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical properties of surimi gels fortified with dietary fiber

(2013) Alicia Debusca et al.   FOOD CHEMISTRY

Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates

(2012) Sochaya Chanarat et al.   FOOD CHEMISTRY

Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels

(2012) Lili Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella)

(2012) Tanaji Kudre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical properties of surimi seafood nutrified with ω-3 rich oils

(2011) Brittney N. Pietrowski et al.   FOOD CHEMISTRY

Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

(2011) José A. Ramírez et al.   FOOD HYDROCOLLOIDS

Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products

(2011) Beatriz Herranz et al.   FOOD HYDROCOLLOIDS

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

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

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

(2010) Sandie M. Møller et al.   MEAT SCIENCE

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE

Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

(2007) Ignacio Sánchez-González et al.   FOOD CHEMISTRY