Citations (8)
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Jirawat Yongsawatdigul & Sornchai Sinsuwan. (2018) Ca2+- and Mg2+-Induced Conformational and Rheological Changes of Actomyosin Extracted from Fresh and Freeze-Thaw Tilapia. Journal of Aquatic Food Product Technology 27:10, pages 1063-1077.
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Articles from other publishers (7)
Manatsada Yingchutrakul, Naphat Wasinnitiwong, Soottawat Benjakul, Avtar Singh, Yanyan Zheng, Elliot Mubango, Yongkang Luo, Yuqing Tan & Hui Hong. (2022) Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 11:9, pages 1318.
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Sandeep Bhaskar Gore, Amjad Khansaheb Balange, Binaya Bhusan Nayak, H. Sanath Kumar, Ajay T. Tandale & K. A. Martin Xavier. (2021) Comparative analysis of unwashed and single washed mince gel from Indian major carps. Journal of Food Science and Technology 59:1, pages 377-387.
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Jerzy Stangierski, Ryszard Rezler, Bożena Grześ, Wojciech Andrzejewski & Piotr Konieczny. (2021) Physicochemical characteristics of surimi-like material made from the muscle tissues of freshwater mussels (Sinanodonta woodiana Lea, 1834). Journal of Food Measurement and Characterization 15:2, pages 2161-2172.
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Yaqin Hu, Ying Shao, Chunhua Wu, Chunhong Yuan, Gakushi Ishimura, Wenjuan Liu & Shiguo Chen. (2018) γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein. Food Chemistry 242, pages 330-337.
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M. Agustina Reinheimer, Nicolás J. Scenna & Sergio F. Mussati. (2016) Optimal synthesis and design of the number of cycles in the leaching process for surimi production. Journal of Food Science and Technology 53:12, pages 4325-4335.
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Bhargavi Priyadarshini, Ranendra K Majumdar, Janmejay Parhi, Pradip K Maurya, Deepayan Roy & Apurba Saha. (2015)
Gel properties of sutchi catfish (
Pangasius hypophthalmus
) surimi as affected by selected washing process and number of washing cycles
. Food Science and Technology International 22:3, pages 266-274.
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Wei Hu, Xiao-Xi Guo, Xi-Chang Wang, Yong Zhao, Su-Qin Sun, Chang-Hua Xu & Yuan Liu. (2015) Rapid Discrimination of Different Grades of White Croaker Surimi by Tri-Step Infrared Spectroscopy Combined with Soft Independent Modeling of Class Analogy (SIMCA). Food Analytical Methods 9:4, pages 831-839.
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