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Journal Abstract Search

177 related items for PubMed ID: 17071079

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  • 2. Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi.
    Park JD, Park JW.
    J Food Sci; 2007 May; 72(4):C202-7. PubMed ID: 17995761
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  • 3. Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.
    Poowakanjana S, Mayer SG, Park JW.
    J Food Sci; 2012 Apr; 77(4):E88-97. PubMed ID: 22394148
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  • 4. Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi.
    Li DK, Lin H, Kim SM.
    J Food Sci; 2008 May; 73(4):C227-34. PubMed ID: 18460115
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  • 5. 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; 74(9):C683-92. PubMed ID: 20492101
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  • 8. Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio).
    Jafarpour A, Gorczyca EM.
    J Food Sci; 2008 Nov; 73(9):E415-24. PubMed ID: 19021796
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  • 10. Physicochemical properties of surimi gels fortified with dietary fiber.
    Debusca A, Tahergorabi R, Beamer SK, Matak KE, Jaczynski J.
    Food Chem; 2014 Apr 01; 148():70-6. PubMed ID: 24262528
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  • 11. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute.
    Debusca A, Tahergorabi R, Beamer SK, Partington S, Jaczynski J.
    Food Chem; 2013 Nov 01; 141(1):201-8. PubMed ID: 23768348
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  • 12. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.
    Balange AK, Benjakul S, Maqsood S.
    J Food Sci; 2009 Oct 01; 74(8):C619-27. PubMed ID: 19799658
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  • 13. Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions.
    Poowakanjana S, Park JW.
    Food Chem; 2013 May 01; 138(1):200-7. PubMed ID: 23265477
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  • 15. Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel.
    Jafarpour A, Gorczyca EM.
    J Food Sci; 2009 May 01; 74(1):N16-22. PubMed ID: 19200110
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