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Journal Abstract Search

176 related items for PubMed ID: 16536593

  • 21. Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
    Bigelow W, Lee CM.
    J Food Sci; 2007 Jan; 72(1):C056-64. PubMed ID: 17995873
    [Abstract] [Full Text] [Related]

  • 22. Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel.
    Jafarpour A, Gorczyca EM.
    J Food Sci; 2009 Jan; 74(1):N16-22. PubMed ID: 19200110
    [Abstract] [Full Text] [Related]

  • 23. Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage.
    Tang S, Feng G, Cui W, Gao R, Bai F, Wang J, Zhao Y, Zeng M.
    Molecules; 2019 Feb 15; 24(4):. PubMed ID: 30781435
    [Abstract] [Full Text] [Related]

  • 24. Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors.
    Zhu X, He D, Chen Y, Duan X, Li Y, Yuan Y, Zhan F, Li B, Teng Y.
    Food Chem; 2024 Aug 30; 450():139343. PubMed ID: 38631212
    [Abstract] [Full Text] [Related]

  • 25. Protein isolation from gutted herring (Clupea harengus) using pH-shift processes.
    Marmon SK, Undeland I.
    J Agric Food Chem; 2010 Oct 13; 58(19):10480-6. PubMed ID: 20828150
    [Abstract] [Full Text] [Related]

  • 26. Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH values.
    Davenport MP, Kristinsson HG.
    J Food Sci; 2011 Apr 13; 76(3):E240-7. PubMed ID: 21535823
    [Abstract] [Full Text] [Related]

  • 27. High-intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents.
    Tang L, Yongsawatdigul J.
    J Food Sci; 2021 Mar 13; 86(3):842-851. PubMed ID: 33586792
    [Abstract] [Full Text] [Related]

  • 28. Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua).
    Badii F, Howell NK.
    J Agric Food Chem; 2002 Mar 27; 50(7):2053-61. PubMed ID: 11902956
    [Abstract] [Full Text] [Related]

  • 29. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM, Carmona P, López-López I, Jiménez-Colmenero F.
    J Agric Food Chem; 2008 Aug 27; 56(16):7119-24. PubMed ID: 18642923
    [Abstract] [Full Text] [Related]

  • 30. 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 27; 50(6):571-581. PubMed ID: 31286513
    [Abstract] [Full Text] [Related]

  • 31. Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants.
    Wang H, Wu J, Betti M.
    Food Chem; 2013 Aug 15; 139(1-4):710-9. PubMed ID: 23561165
    [Abstract] [Full Text] [Related]

  • 32. Enzymatic hydrolysis as a means of expanding the cold gelation conditions of soy proteins.
    Kuipers BJ, van Koningsveld GA, Alting AC, Driehuis F, Gruppen H, Voragen AG.
    J Agric Food Chem; 2005 Feb 23; 53(4):1031-8. PubMed ID: 15713016
    [Abstract] [Full Text] [Related]

  • 33. Kappa-carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage.
    Walayat N, Wei R, Lorenzo JM, Nawaz A, Khalifa I, Su Z, Salah M, Ahmed M.
    J Sci Food Agric; 2024 Nov 23; 104(14):8511-8518. PubMed ID: 39031689
    [Abstract] [Full Text] [Related]

  • 34. Two-dimensional Raman and Raman optical activity correlation analysis of the alpha-helix-to-disordered transition in poly(L-glutamic acid).
    Ashton L, Barron LD, Hecht L, Hyde J, Blanch EW.
    Analyst; 2007 May 23; 132(5):468-79. PubMed ID: 17471394
    [Abstract] [Full Text] [Related]

  • 35. Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
    Hunt A, Park JW, Handa A.
    J Food Sci; 2009 May 23; 74(9):C683-92. PubMed ID: 20492101
    [Abstract] [Full Text] [Related]

  • 36. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix).
    An Y, You J, Xiong S, Yin T.
    Food Chem; 2018 Aug 15; 257():216-222. PubMed ID: 29622201
    [Abstract] [Full Text] [Related]

  • 37. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.
    Filomena-Ambrosio A, Quintanilla-Carvajal MX, Ana-Puig, Hernando I, Hernández-Carrión M, Sotelo-Díaz I.
    Food Sci Technol Int; 2016 Jan 15; 22(1):68-78. PubMed ID: 25631487
    [Abstract] [Full Text] [Related]

  • 38. Contribution of sarcoplasmic proteins to myofibrillar proteins gelation.
    Jafarpour A, Gorczyca EM.
    J Food Sci; 2012 Feb 15; 77(2):R73-81. PubMed ID: 22224956
    [Abstract] [Full Text] [Related]

  • 39. Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage.
    Wu D, Cao Y, Yin T, Huang Q.
    Food Res Int; 2024 Jul 15; 187():114361. PubMed ID: 38763645
    [Abstract] [Full Text] [Related]

  • 40. Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets.
    Marmon SK, Undeland I.
    Food Chem; 2013 May 01; 138(1):214-9. PubMed ID: 23265479
    [Abstract] [Full Text] [Related]

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