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Journal Abstract Search

372 related items for PubMed ID: 23646872

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  • 3. Rheological properties of myosin-gelatin mixtures.
    Yang YL, Zhou GH, Xu XL, Wang Y.
    J Food Sci; 2007 Jun; 72(5):C270-5. PubMed ID: 17995714
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  • 4. 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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  • 5. 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; 24(6):497-506. PubMed ID: 29614868
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  • 6. 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 Sep; 74(9):C683-92. PubMed ID: 20492101
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  • 7. Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation.
    Miller DK, Acevedo NC, Lonergan SM, Sebranek JG, Tarté R.
    Food Chem; 2020 Mar 01; 307():125557. PubMed ID: 31644981
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  • 8. Different additives to enhance the gelation of surimi gel with reduced sodium content.
    Cando D, Herranz B, Borderías AJ, Moreno HM.
    Food Chem; 2016 Apr 01; 196():791-9. PubMed ID: 26593556
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  • 9. 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 01; 73(4):C227-34. PubMed ID: 18460115
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  • 10. Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.
    Gao Y, Fukushima H, Deng S, Jia R, Osako K, Okazaki E.
    J Texture Stud; 2018 Dec 01; 49(6):595-603. PubMed ID: 30238581
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  • 11. Thermal syneresis affected by heating schedule and moisture level in surimi gels.
    Park YD, Yoon KS, Lee CM.
    J Food Sci; 2008 Mar 01; 73(2):E103-7. PubMed ID: 18298723
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  • 12. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
    Lantto R, Puolanne E, Kruus K, Buchert J, Autio K.
    J Agric Food Chem; 2007 Feb 21; 55(4):1248-55. PubMed ID: 17243701
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  • 13. Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels.
    Lee MG, Yoon WB, Park JW.
    J Texture Stud; 2017 Jun 21; 48(3):215-220. PubMed ID: 28573722
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  • 14. Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.
    Yin T, Park JW.
    Food Chem; 2014 May 01; 150():463-8. PubMed ID: 24360476
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  • 15. Proteolysis and gelation of fish proteins under ohmic heating.
    Park JW, Yongsawatdigul J, Kolbe E.
    Adv Exp Med Biol; 1998 May 01; 434():25-34. PubMed ID: 9598187
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  • 17. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation.
    Westphalen AD, Briggs JL, Lonergan SM.
    Meat Sci; 2006 Apr 01; 72(4):697-703. PubMed ID: 22061882
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  • 20. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
    Peng Y, Horne DS, Lucey JA.
    J Dairy Sci; 2010 May 01; 93(5):1910-7. PubMed ID: 20412904
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