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176 related items for PubMed ID: 16536593

  • 1. Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.
    Thawornchinsombut S, Park JW, Meng G, Li-Chan EC.
    J Agric Food Chem; 2006 Mar 22; 54(6):2178-87. PubMed ID: 16536593
    [Abstract] [Full Text] [Related]

  • 2. Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage.
    Geirsdottir M, Hlynsdottir H, Thorkelsson G, Sigurgisladottir S.
    J Food Sci; 2007 Sep 22; 72(7):C376-80. PubMed ID: 17995635
    [Abstract] [Full Text] [Related]

  • 3. Raman spectroscopic study of structural changes in Hake (Merluccius merluccius L.) muscle proteins during frozen storage.
    Herrero AM, Carmona P, Careche M.
    J Agric Food Chem; 2004 Apr 21; 52(8):2147-53. PubMed ID: 15080613
    [Abstract] [Full Text] [Related]

  • 4. Negative roles of salt in gelation properties of fish protein isolate.
    Kim YS, Park JW.
    J Food Sci; 2008 Oct 21; 73(8):C585-8. PubMed ID: 19019100
    [Abstract] [Full Text] [Related]

  • 5. Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles.
    Kang EJ, Hunt AL, Park JW.
    J Food Sci; 2008 Jun 21; 73(5):C347-55. PubMed ID: 18576979
    [Abstract] [Full Text] [Related]

  • 6. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives.
    Chen YC, Jaczynski J.
    J Agric Food Chem; 2007 Oct 31; 55(22):9079-88. PubMed ID: 17902629
    [Abstract] [Full Text] [Related]

  • 7. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product.
    Tahergorabi R, Beamer SK, Matak KE, Jaczynski J.
    J Agric Food Chem; 2012 Jun 13; 60(23):5979-87. PubMed ID: 22624700
    [Abstract] [Full Text] [Related]

  • 8. Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma) surimi.
    Liu X, Feng D, Ji L, Zhang T, Xue Y, Xue C.
    Food Sci Technol Int; 2018 Sep 13; 24(6):497-506. PubMed ID: 29614868
    [Abstract] [Full Text] [Related]

  • 9. Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meat.
    Stangierski J, Kijowski J.
    Nahrung; 2003 Feb 13; 47(1):49-53. PubMed ID: 12653439
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  • 12. Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage.
    Turan H, Sönmez G.
    Int J Food Sci Nutr; 2007 Nov 13; 58(7):557-66. PubMed ID: 17852470
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  • 14. Effect of freezing time on the quality of Indian mackerel (Rastrelliger kanagurta) during frozen storage.
    Lakshmisha IP, Ravishankar CN, Ninan G, Mohan CO, Gopal TK.
    J Food Sci; 2008 Sep 13; 73(7):S345-53. PubMed ID: 18803727
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  • 15. Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality.
    Tironi V, LeBail A, de Lamballerie M.
    J Food Sci; 2007 Sep 13; 72(7):C381-7. PubMed ID: 17995636
    [Abstract] [Full Text] [Related]

  • 16. Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments.
    Zhang X, Mao M, Zhang S, Wang Z, Liu S, Yang W, Gao Y, Jia R.
    J Sci Food Agric; 2023 Dec 13; 103(15):7877-7887. PubMed ID: 37467419
    [Abstract] [Full Text] [Related]

  • 17. Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture.
    Herrero AM, Carmona P, García ML, Solas MT, Careche M.
    J Agric Food Chem; 2005 Apr 06; 53(7):2558-66. PubMed ID: 15796595
    [Abstract] [Full Text] [Related]

  • 18. Identification of carbonylated protein in frozen rainbow trout (Oncorhynchus mykiss) fillets and development of protein oxidation during frozen storage.
    Kjaersgård IV, Nørrelykke MR, Baron CP, Jessen F.
    J Agric Food Chem; 2006 Dec 13; 54(25):9437-46. PubMed ID: 17147430
    [Abstract] [Full Text] [Related]

  • 19. Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.
    Tadpitchayangkoon P, Park JW, Mayer SG, Yongsawatdigul J.
    J Agric Food Chem; 2010 Apr 14; 58(7):4241-9. PubMed ID: 20232914
    [Abstract] [Full Text] [Related]

  • 20. Changes in salt solubility and microstructure of proteins from herring (Clupea harengus) after pH-shift processing.
    Marmon SK, Krona A, Langton M, Undeland I.
    J Agric Food Chem; 2012 Aug 15; 60(32):7965-72. PubMed ID: 22746669
    [Abstract] [Full Text] [Related]

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