4.7 Article

A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels

Shuwei Tang et al.

JOURNAL OF FOOD SCIENCE (2019)

Article Food Science & Technology

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

Ruihong Wang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Biotechnology & Applied Microbiology

Antioxidant and functional properties of protein hydrolysates obtained from starry triggerfish muscle using trypsin from albacore tuna liver

Pakteera Sripokar et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2019)

Article Chemistry, Applied

Importance of salt and temperature in myosin polymerization during surimi gelation

Ruth Nunez-Flores et al.

FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Effect of gellan incorporation on gel properties of bigeye snapper surimi

Tanyamon Petcharat et al.

FOOD HYDROCOLLOIDS (2018)

Article Food Science & Technology

Heating surimi products using microwave combined with steam methods: Study on energy saving and quality

Hongwei Cao et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Article Food Science & Technology

Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides

Sara Bordbar et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Food Science & Technology

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

Avtar Singh et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Chemistry, Applied

Pepsin diffusivity in whey protein gels and its effect on gastric digestion

Qi Luo et al.

FOOD HYDROCOLLOIDS (2017)

Article Food Science & Technology

Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

Fatimah Alakhrash et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Chemistry, Applied

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

Natchaphol Buamard et al.

FOOD HYDROCOLLOIDS (2015)

Article Engineering, Chemical

High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi

Zhiwei Zhu et al.

JOURNAL OF FOOD ENGINEERING (2015)