Citations (37)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Zhiyu Xiong, Tong Shi, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan & Ruichang Gao. (2022) Gel performance of surimi induced by various thermal technologies: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
Read now
Read now
Jing Shi, Yongkang Luo, Huixing Shen & Zheng Li. (2014) Gel Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix): Effects of Whey Protein Concentrate, CaCl2, and Setting Condition. Journal of Aquatic Food Product Technology 23:5, pages 489-497.
Read now
Read now
K. Klesk, J. Yongsawatdigul, J. W. Park, S. Viratchakul & P. Virulhakul. (2000) Gel Forming Ability of Tropical Tilapia Surimi as Compared with Alaska Pollock and Pacific Whiting Surimi. Journal of Aquatic Food Product Technology 9:3, pages 91-104.
Read now
Read now
Articles from other publishers (34)
Chang Zhang, Lei Chen & Hui Teng. (2024) Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties. Food Chemistry 437, pages 137839.
Crossref
Crossref
Fujia Yang, Wenting Jiang, Xu Chen, Jinhong Wu, Jianlian Huang, Xixi Cai & Shaoyun Wang. (2023) Investigation on the quality regulating mechanism of antifreeze peptides on frozen surimi: From macro to micro. Food Research International 163, pages 112299.
Crossref
Crossref
Xin Jiang, Qing Chen, Naiyong Xiao, Yufan Du, Qian Feng & Wenzheng Shi. (2021) Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition. Foods 11:1, pages 9.
Crossref
Crossref
Binaka Prabashini Dasanayaka, Jinlong Zhao, Jiukai Zhang, Yuhao Huang, Mati Ullah Khan, Hong Lin & Zhenxing Li. (2021) Development of a sensitive sandwich-ELISA assay for reliable detection of fish residues in foods. Analytical Biochemistry 635, pages 114448.
Crossref
Crossref
Farook Abdullah Sultan, Srikanta Routroy & Maitri Thakur. (2021) Evaluating sustainability of the surimi supply chain in India: a life cycle assessment approach. The International Journal of Life Cycle Assessment 26:7, pages 1319-1337.
Crossref
Crossref
Siqi Wang, Rong Lin, Shasha Cheng, Zhixiang Wang & Mingqian Tan. (2020) Assessment of Water Mobility in Surf Clam and Soy Protein System during Gelation Using LF-NMR Technique. Foods 9:2, pages 213.
Crossref
Crossref
Jiamiao Hu, Hongliang Zeng, Changjun Deng, Peixing Wang, Liyi Fan, Baodong Zheng & Yi Zhang. (2019) Optimization of vacuum frying condition for producing silver carp surimi chips. Food Science & Nutrition 7:8, pages 2517-2526.
Crossref
Crossref
Rani Anggraeni, Vanessa Natalie Jane Lekahena, Indah Kusumaningrum & Supriyadi Supriyadi. (2017) Karakteristik Surimi Ikan Cucut (<em>Carcharhinus</em> sp). Agrikan: Jurnal Agribisnis Perikanan 10:2, pages 36.
Crossref
Crossref
Jae ParkPascal Guenneugues & James Ianelli. 2013. Surimi and Surimi Seafood, Third Edition. Surimi and Surimi Seafood, Third Edition
25
54
.
Phakawat Tongnuanchan, Soottawat Benjakul, Thummanoon Prodpran & Ponusa Songtipya. (2011) Properties and Stability of Protein-based Films from Red Tilapia (Oreochromis niloticus) Protein Isolate Incorporated with Antioxidant during Storage. Food and Bioprocess Technology 6:5, pages 1113-1126.
Crossref
Crossref
Sochaya Chanarat & Soottawat Benjakul. (2013) Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates. Food Chemistry 136:2, pages 929-937.
Crossref
Crossref
Phakawat Tongnuanchan, Soottawat Benjakul, Thummanoon Prodpran & Ponusa Songtipya. (2011) Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration. International Journal of Biological Macromolecules 48:5, pages 758-767.
Crossref
Crossref
Thanachan Mahawanich, Jirachai Lekhavichitr & Kiattisak Duangmal. (2010) Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage. International Journal of Food Science & Technology 45:9, pages 1777-1786.
Crossref
Crossref
Manat Chaijan, Worawan Panpipat & Soottawat Benjakul. (2010) Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided process. Food and Bioproducts Processing 88:2-3, pages 174-180.
Crossref
Crossref
Saroat Rawdkuen, Samart Sai-Ut, Saisunee Khamsorn, Manat Chaijan & Soottawat Benjakul. (2009) Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process. Food Chemistry 112:1, pages 112-119.
Crossref
Crossref
G. Thorkelsson, S. Sigurgisladottir, M. Geirsdottir, R. Jóhannsson, F. Guérard, A. Chabeaud, P. Bourseau, L. Vandanjon, P. Jaouen, M. Chaplain-Derouiniot, M. Fouchereau-Peron, O. Martinez-Alvarez, Y. Le Gal, R. Ravallec-Plé, L. Picot, J.P. Berge, C. Delannoy, G. Jakobsen, I. Johansson, I. Batista & C. Pires. 2008. Improving Seafood Products for the Consumer. Improving Seafood Products for the Consumer
363
398
.
PANIDA PONGVIRAT CHAI & JAE W. PARK. (2007) PHYSICAL PROPERTIES OF FISH PROTEINS COOKED WITH STARCHES OR PROTEIN ADDITIVES UNDER OHMIC HEATING. Journal of Food Quality 30:5, pages 783-796.
Crossref
Crossref
SUPAWAN THAWORNCHINSOMBUT & JAE W. PARK. (2007) EFFECT OF NaCl ON GELATION CHARACTERISTICS OF ACID- AND ALKALI-TREATED PACIFIC WHITING FISH PROTEIN ISOLATES. Journal of Food Biochemistry 31:4, pages 427-455.
Crossref
Crossref
J.-S. Kim & J.W. Park. 2007. Maximising the Value of Marine By-Products. Maximising the Value of Marine By-Products
196
228
.
J.P. Kerry & S.C. Murphy. 2007. Maximising the Value of Marine By-Products. Maximising the Value of Marine By-Products
22
46
.
H.G. Kristinsson, A.E. Theodore & B. Ingadottir. 2007. Maximising the Value of Marine By-Products. Maximising the Value of Marine By-Products
144
168
.
. (2005) Physico-chemical Characteristics of Surimi by Washing Method and pH Control Level of Chopped Chicken Breast. Journal of Animal Science and Technology 47:6, pages 1059-1066.
Crossref
Crossref
Marzieh Moosavi‐Nasab, Inteaz Alli, Ashraf A. Ismail & Michael O. Ngadi. (2006) Protein Structural Changes During Preparation and Storage of Surimi. Journal of Food Science 70:7.
Crossref
Crossref
Margrethe Esaiassen, Jens Østli, Sjúrður Joensen, Kristian Prytz, Jan Vidar Olsen, Mats Carlehög, Edel O. Elvevoll & Roger Richardsen. (2005) Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking. LWT - Food Science and Technology 38:6, pages 641-649.
Crossref
Crossref
Filiz Icier & Coskan Ilicali. (2005) The use of tylose as a food analog in ohmic heating studies. Journal of Food Engineering 69:1, pages 67-77.
Crossref
Crossref
J. Yeung Choi & Jinx-Soo Kim. (2005) Fish protein recovered using ph shifting method and its physicochemical properties. Journal of Ocean University of China 4:3, pages 224-228.
Crossref
Crossref
. (2004) Gelation Properties and Industrial Application of Functional Protein from Fish Muscle-2. Properties of Functional Protein Gel from Fish, Chicken Breast and Pork Leg and Optimum Formulation. Journal of the Korean Society of Food Science and Nutrition 33:10, pages 1676-1684.
Crossref
Crossref
Margrethe Esaiassen, Jens Østli, Edel O Elvevoll, Sjurdur Joensen, Kristian Prytz & Roger Richardsen. (2004) Brining of cod fillets: influence on sensory properties and consumers liking. Food Quality and Preference 15:5, pages 421-428.
Crossref
Crossref
S.C. Murphy, D. Gilroy, J.F. Kerry, D.J. Buckley & J.P. Kerry. (2004) Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology. Meat Science 66:3, pages 689-701.
Crossref
Crossref
S.D. Kelleher, Y. Feng, H. Kristinsson, H.O. Hultin & D.J. McClements. 2004. More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001. More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001
407
414
.
. (2003) Effect of Sarcoplasmic Protein and NaCl on Heating Gel from Fish Muscle Surimi Prepared by Acid and Alkaline Processing. Journal of the Korean Society of Food Science and Nutrition 32:4, pages 567-573.
Crossref
Crossref
Hala Ahmed ABDEL-MOHSEN, Mitsutoshi NAKAMOTO, Jim-Bo KIM, Yoshihito NOGUSA, Kunihiko GEKKO, Makoto ISHIOROSHI, Kunihiko SAMEJIMA, Soichi TANABE & Toshihide NISHIMURA. (2003) Changes in the Properties of Porcine Myosin during Postmortem Aging. Food Science and Technology Research 9:3, pages 297-303.
Crossref
Crossref
Y.J. Choi & J.W. Park. (2006) Acid‐Aided Protein Recovery from Enzyme‐rich Pacific Whiting. Journal of Food Science 67:8, pages 2962-2967.
Crossref
Crossref
K. Vareltzis. 2000. Novel Macromolecules in Food Systems. Novel Macromolecules in Food Systems
133
159
.