4.1 Article

Fortification of Surimi Gels with Camel Milk

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin

Xuxia Zhou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Development of reduced-fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Adegoke Samuel Chetachukwu et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2019)

Article Engineering, Chemical

Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization

Jungang Wang et al.

JOURNAL OF FOOD ENGINEERING (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 Food Science & Technology

Effects of glycinin basic polypeptide on the textural and physicochemical properties of Scomberomorus niphonius surimi

Hou-Qi Ning et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Chemistry, Applied

Impact of virgin coconut oil nanoemulsion on properties of croaker surimi gel

Asir Gani et al.

FOOD HYDROCOLLOIDS (2018)

Article Food Science & Technology

Effect of Bay (Laurus nobilis L.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils

Ugochukwu Anyanwu et al.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2017)

Article Food Science & Technology

Characterization of potential probiotic lactic acid bacteria isolated from camel milk

Aisha Abushelaibi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Monitoring of mild heat treatment of camel milk by front-face fluorescence spectroscopy

Mohammad Kamal et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Review Food Science & Technology

Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

Mohammadreza Khalesi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (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)

Review Food Science & Technology

Camel milk as a potential therapy for controlling diabetes and its complications: A review of in vivo studies

Amal Bakr Shori

JOURNAL OF FOOD AND DRUG ANALYSIS (2015)

Review Food Science & Technology

Compositional, technological and nutritional aspects of dromedary camel milk

Omar A. Al Haj et al.

INTERNATIONAL DAIRY JOURNAL (2010)

Article Food Science & Technology

COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL

Soottawat Benjakul et al.

JOURNAL OF TEXTURE STUDIES (2010)

Article Food Science & Technology

Improving low fat meatball characteristics by adding whey powder

M Serdaroglu

MEAT SCIENCE (2006)