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。Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention
Avtar Singh et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)
Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel
Jiao Yu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Nisin electroadsorption-enabled multifunctional bacterial cellulose membranes for highly efficient removal of organic and microbial pollutants in water
Jingwen Li et al.
CHEMICAL ENGINEERING JOURNAL (2022)
Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents
Xia Gao et al.
ULTRASONICS SONOCHEMISTRY (2021)
Generation of highly amenable cellulose-Iβ via selective delignification of rice straw using a reusable cyclic ether-assisted deep eutectic solvent system
Chiranjeevi Thulluri et al.
SCIENTIFIC REPORTS (2021)
Order in cellulosics: Historical review of crystal structure research on cellulose
Peter Zugenmaier
CARBOHYDRATE POLYMERS (2021)
Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel
Cikun Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia
Ayuki Okita et al.
FOOD CHEMISTRY (2021)
Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan
Uma Buda et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Fortification of Surimi Gels with Camel Milk
Abdulhakim Sharaf Eddin et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2021)
Comparative analysis of a few novel multi-evaporator CO2-NH3 cascade refrigeration system for seafood processing & storage
Santosh Kumar Saini et al.
INTERNATIONAL JOURNAL OF REFRIGERATION (2021)
Entrapment of natural compounds in spray-dried and heat-dried iota-carrageenan matrices as functional ingredients in surimi gels
Daniel Marin-Penalver et al.
FOOD & FUNCTION (2021)
Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat
Yanting Chen et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
Huabin Luo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
Helena M. Moreno et al.
FOOD HYDROCOLLOIDS (2020)
Comprehensive review on nanocellulose: Recent developments, challenges and future prospects
Paul Thomas et al.
JOURNAL OF THE MECHANICAL BEHAVIOR OF BIOMEDICAL MATERIALS (2020)
Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose
Yaqing Xiao et al.
FOOD CHEMISTRY (2020)
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix
Shumin Yi et al.
FOOD HYDROCOLLOIDS (2020)
Human hazard potential of nanocellulose: quantitative insights from the literature
Natasha Stoudmann et al.
NANOTOXICOLOGY (2020)
Analyzing TEMPO-Oxidized Cellulose Fiber Morphology: New Insights into Optimization of the Oxidation Process and Nanocellulose Dispersion Quality
Jaka Levanic et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2020)
Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations
Tong Shi et al.
RSC ADVANCES (2020)
Structure-property relationships of cellulose nanofibril hydro- and aerogels and their building blocks
Mario Arcari et al.
NANOSCALE (2020)
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)
Duanquan Lin et al.
FOOD HYDROCOLLOIDS (2019)
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment
Xidong Jiao et al.
FOOD HYDROCOLLOIDS (2019)
Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins
Ke Li et al.
CYTA-JOURNAL OF FOOD (2019)
Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase
Xiaowei Zhang et al.
FOOD HYDROCOLLOIDS (2018)
Effect of gellan incorporation on gel properties of bigeye snapper surimi
Tanyamon Petcharat et al.
FOOD HYDROCOLLOIDS (2018)
Understanding the Mechanistic Behavior of Highly Charged Cellulose Nanofibers in Aqueous Systems
Lihong Geng et al.
MACROMOLECULES (2018)
FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions
Yuka Kobayashi et al.
FOOD CHEMISTRY (2017)
Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
Kai-Qiang Wang et al.
FOOD CHEMISTRY (2017)
Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability
Lucas Marchetti et al.
FOOD STRUCTURE-NETHERLANDS (2017)
Functionality and nutritional aspects of microcrystalline cellulose in food
John Nsor-Atindana et al.
CARBOHYDRATE POLYMERS (2017)
Cellulose Nanofibers from Softwood, Hardwood, and Tunicate: Preparation-Structure-Film Performance Interrelation
Yadong Zhao et al.
ACS APPLIED MATERIALS & INTERFACES (2017)
Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage
A. Jeyakumari et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Tunicate cellulose nanocrystals: Preparation, neat films and nanocomposite films with glucomannans
Yadong Zhao et al.
CARBOHYDRATE POLYMERS (2015)
High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels
H. M. Moreno et al.
FOOD HYDROCOLLOIDS (2015)
Excellent chemical and material cellulose from tunicates: diversity in cellulose production yield and chemical and morphological structures from different tunicate species
Yadong Zhao et al.
CELLULOSE (2014)
Chemical Interactions and Protein Conformation Changes During Silver Carp (Hypophthalmichthys Molitrix) Surimi Gel Formation
Haimei Liu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties
Qian Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Influence of TEMPO-oxidized cellulose nanofibril length on film properties
Hayaka Fukuzumi et al.
CARBOHYDRATE POLYMERS (2013)
Green composites from sustainable cellulose nanofibrils: A review
H. P. S. Abdul Khalil et al.
CARBOHYDRATE POLYMERS (2012)
Cellulose nanomaterials review: structure, properties and nanocomposites
Robert J. Moon et al.
CHEMICAL SOCIETY REVIEWS (2011)
Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods
Laura Campo-Deano et al.
JOURNAL OF FOOD ENGINEERING (2010)
Transparent and High Gas Barrier Films of Cellulose Nanofibers Prepared by TEMPO-Mediated Oxidation
Hayaka Fukuzumi et al.
BIOMACROMOLECULES (2009)
Raman analysis of surimi gelation by addition of wheat dietary fibre
Ignacio Sanchez-Gonzalez et al.
FOOD CHEMISTRY (2009)
The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
Laura Campo-Deano et al.
FOOD HYDROCOLLOIDS (2009)
Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added
Laura Campo-Deano et al.
JOURNAL OF FOOD ENGINEERING (2009)
Influence of the starch content in the viscoelastic properties of surimi gels
Laura Campo et al.
JOURNAL OF FOOD ENGINEERING (2008)
Optimum blends of different grades of surimi determined by non-linear programming
CK Hsu et al.
FISHERIES SCIENCE (2001)