416 related articles for article (PubMed ID: 30847926)
1. Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi.
Dong X; Huang Y; Pan Y; Wang K; Prakash S; Zhu B
J Texture Stud; 2019 Aug; 50(4):316-324. PubMed ID: 30847926
[TBL] [Abstract][Full Text] [Related]
2. The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi.
Mi H; Wang C; Su Q; Li X; Yi S; Li J
J Texture Stud; 2019 Dec; 50(6):571-581. PubMed ID: 31286513
[TBL] [Abstract][Full Text] [Related]
3. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.
Zhang F; Fang L; Wang C; Shi L; Chang T; Yang H; Cui M
Meat Sci; 2013 Mar; 93(3):533-7. PubMed ID: 23273461
[TBL] [Abstract][Full Text] [Related]
4. Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing.
Ding HC; Li XP; Li RZ; Yi SM; Xu YX; Mi HB; Li JR
J Texture Stud; 2019 Aug; 50(4):332-340. PubMed ID: 30786028
[TBL] [Abstract][Full Text] [Related]
5. Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality.
Liu Z; Yuan Y; Qin Y; Feng A; He Y; Zhou D; Dong X; Shen X; Cao J; Li C
J Texture Stud; 2021 Apr; 52(2):197-206. PubMed ID: 33230818
[TBL] [Abstract][Full Text] [Related]
6. Effect of pullulan on gel properties of Scomberomorus niphonius surimi.
Wu S
Int J Biol Macromol; 2016 Dec; 93(Pt A):1118-1120. PubMed ID: 27670727
[TBL] [Abstract][Full Text] [Related]
7. Effect of Ca
Li G; Zhan J; Hu Z; Huang J; Xu E; Yuan C; Chen J; Yao Q; Hu Y
J Sci Food Agric; 2023 Sep; 103(12):5927-5937. PubMed ID: 37139663
[TBL] [Abstract][Full Text] [Related]
8. Altering pasting characteristics of sweet potato starches through amino acid additives.
Lockwood S; King JM; Labonte DR
J Food Sci; 2008 Jun; 73(5):C373-7. PubMed ID: 18576982
[TBL] [Abstract][Full Text] [Related]
9. Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes.
Pan J; Jia H; Shang M; Xu C; Lian H; Li H; Dong X
J Texture Stud; 2018 Dec; 49(6):578-585. PubMed ID: 30156294
[TBL] [Abstract][Full Text] [Related]
10. Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat-induced gelling and three-dimensional-printing properties.
Shang S; Liu Y; Jiang P; Wang Y; Fu B; Qi L
J Texture Stud; 2023 Apr; 54(2):299-310. PubMed ID: 36598068
[TBL] [Abstract][Full Text] [Related]
11. Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel.
Yang R; Xu A; Chen Y; Sun N; Zhang J; Jia R; Huang T; Yang W
J Texture Stud; 2020 Dec; 51(6):968-978. PubMed ID: 32799359
[TBL] [Abstract][Full Text] [Related]
12. Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel.
Wedamulla NE; Fan M; Choi YJ; Kim EK
Int J Biol Macromol; 2023 Dec; 253(Pt 5):127129. PubMed ID: 37778578
[TBL] [Abstract][Full Text] [Related]
13. The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis.
Pan Y; Sun Q; Liu Y; Wei S; Xia Q; Zheng O; Liu S; Ji H; Deng C; Hao J
Food Sci Nutr; 2021 Jun; 9(6):2985-2999. PubMed ID: 34136165
[TBL] [Abstract][Full Text] [Related]
14. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
Chen J; Deng T; Wang C; Mi H; Yi S; Li X; Li J
J Sci Food Agric; 2020 Mar; 100(5):2252-2260. PubMed ID: 31917477
[TBL] [Abstract][Full Text] [Related]
15. Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix.
Yi S; Huo Y; Qiao C; Wang W; Li X
J Food Sci; 2019 Dec; 84(12):3634-3641. PubMed ID: 31777960
[TBL] [Abstract][Full Text] [Related]
16. Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels.
Wen Y; Che QT; Kim HW; Park HJ
Carbohydr Polym; 2021 Oct; 269():118285. PubMed ID: 34294311
[TBL] [Abstract][Full Text] [Related]
17. Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperature setting (40 °C) for different durations.
Gao R; Wijaya GY; Yu J; Jin W; Bai F; Wang J; Yuan L
J Sci Food Agric; 2020 May; 100(7):3147-3156. PubMed ID: 32096226
[TBL] [Abstract][Full Text] [Related]
18. Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing.
Zeng X; Chen H; Chen L; Zheng B
Food Chem; 2021 Apr; 342():128362. PubMed ID: 33077283
[TBL] [Abstract][Full Text] [Related]
19. Enhanced fresh-keeping capacity of printed surimi by Ca
Li G; Zhan J; Huang J; Xu E; Yuan C; Chen J; Yao Q; Hu Y
Int J Biol Macromol; 2023 Dec; 252():126543. PubMed ID: 37634781
[TBL] [Abstract][Full Text] [Related]
20. The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules.
Guo L; Tao H; Cui B; Janaswamy S
Food Chem; 2019 Mar; 277():504-514. PubMed ID: 30502177
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
