Citations (9)
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Yudong Wang, Xiaoqin Tu, Liu Shi & Hong Yang. (2023) Quality characteristics of silver carp surimi gels as affected by okara. International Journal of Food Properties 26:1, pages 49-64.
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Ima Wijayanti, Avtar Singh, Thummanoon Prodpran, Pornsatit Sookchoo & Soottawat Benjakul. (2021) Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi. Journal of Aquatic Food Product Technology 30:9, pages 1173-1188.
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Bhargavi Priyadarshini, Martin Xavier, Binaya Bhusan Nayak, Tony Apang & Amjad Khansaheb Balange. (2018) Quality Characteristics of Tilapia Surimi: Effect of Single Washing Cycle and Different Washing Media. Journal of Aquatic Food Product Technology 27:5, pages 643-655.
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Marilene D. M. Morselli Ribeiro, Chiu Chih Ming, Thiago I. B. Lopes, Renato Grimaldi, Anita J. Marsaioli & Lireny Ap. G. Gonçalves. (2018) Enzymatic synthesis of structured lipids from liquid and fully hydrogenated high oleic sunflower oil. International Journal of Food Properties 21:1, pages 702-716.
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Articles from other publishers (5)
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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Noman Walayat, Jianhua Liu, Asad Nawaz, Rana Muhammad Aadil, María López-Pedrouso & José M. Lorenzo. (2022) Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants 11:3, pages 486.
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Nail Ucyol, Jie-Ting Geng, Kigen Takahashi & Kazufumi Osako. (2022) Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein. Food Science and Technology Research 28:2, pages 133-140.
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Gianluca Bleve, Francesca Anna Ramires, Stefania De Domenico & Antonella Leone. (2021) An Alum-Free Jellyfish Treatment for Food Applications. Frontiers in Nutrition 8.
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L. Narasimha Murthy, Girija Gajanan Phadke, A. Jeyakumari & C. N. Ravishankar. (2020) Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi. Journal of Food Science and Technology 58:2, pages 427-436.
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