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Journal Abstract Search

242 related items for PubMed ID: 24360476

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

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates.
    Yin T, Park JW.
    Food Chem; 2015 Aug 01; 180():42-47. PubMed ID: 25766799
    [Abstract] [Full Text] [Related]

  • 4. 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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  • 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 Apr 01; 74(9):C683-92. PubMed ID: 20492101
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  • 7. 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 01; 77(4):E88-97. PubMed ID: 22394148
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  • 10. 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 01; 48(3):215-220. PubMed ID: 28573722
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  • 11. 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
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  • 13. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish.
    Chanarat S, Benjakul S, H-Kittikun A.
    J Sci Food Agric; 2012 Mar 15; 92(4):844-52. PubMed ID: 22413145
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  • 15. 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 15; 24(6):497-506. PubMed ID: 29614868
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  • 17. 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
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  • 18. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein.
    Hu Y, Shao Y, Wu C, Yuan C, Ishimura G, Liu W, Chen S.
    Food Chem; 2018 Mar 01; 242():330-337. PubMed ID: 29037697
    [Abstract] [Full Text] [Related]

  • 19. 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
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