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Journal Abstract Search

355 related items for PubMed ID: 19021796

  • 1. 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
    [Abstract] [Full Text] [Related]

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

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

  • 4. Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel.
    Hu Y, Ji R, Jiang H, Zhang J, Chen J, Ye X.
    Food Chem; 2012 Oct 15; 134(4):2014-20. PubMed ID: 23442651
    [Abstract] [Full Text] [Related]

  • 5. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
    Weng W, Zheng W.
    J Sci Food Agric; 2015 May 15; 95(7):1528-34. PubMed ID: 25131135
    [Abstract] [Full Text] [Related]

  • 6. Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste.
    Hu Y, Morioka K, Itoh Y.
    J Sci Food Agric; 2010 Feb 15; 90(3):370-5. PubMed ID: 20355055
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 76(3):E240-7. PubMed ID: 21535823
    [Abstract] [Full Text] [Related]

  • 8. Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extract.
    Sharma S, Majumdar RK, Mehta NK.
    J Sci Food Agric; 2023 Nov 15; 103(14):6871-6883. PubMed ID: 37309565
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  • 10. Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel-based proteomics.
    Bao Y, Yan D, Xu G, Hong H, Gao R.
    J Sci Food Agric; 2024 Oct 15; 104(13):8212-8218. PubMed ID: 38860545
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  • 16. Thermal syneresis affected by heating schedule and moisture level in surimi gels.
    Park YD, Yoon KS, Lee CM.
    J Food Sci; 2008 Mar 15; 73(2):E103-7. PubMed ID: 18298723
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  • 17. 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 15; 74(8):C619-27. PubMed ID: 19799658
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  • 18. In Vitro Pepsin Digestion Characteristics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase.
    Fang M, Xiong S, Jiang Y, Yin T, Hu Y, Liu R, You J.
    J Agric Food Chem; 2020 Aug 05; 68(31):8413-8430. PubMed ID: 32663001
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  • 20. Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing.
    Liu L, He Y, Shi L, Xiong S, Huang Q, You J, Hu Y, Yin T.
    J Sci Food Agric; 2019 Jun 05; 99(8):3926-3932. PubMed ID: 30701559
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