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Journal Abstract Search

216 related items for PubMed ID: 36063896

  • 1. Effects of κ-carrageenan on gel quality of threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder.
    Wasinnitiwong N, Benjakul S, Hong H.
    Int J Biol Macromol; 2022 Nov 30; 221():61-70. PubMed ID: 36063896
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  • 3. Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi.
    Quan TH, Benjakul S.
    J Texture Stud; 2019 Oct 30; 50(5):434-442. PubMed ID: 31107968
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  • 5. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
    Chen J, Deng T, Wang C, Mi H, Yi S, Li X, Li J.
    J Sci Food Agric; 2020 Mar 30; 100(5):2252-2260. PubMed ID: 31917477
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  • 6. Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive.
    Gao YL, Yoshida A, Liu JY, Yuan J, Maeda S, Wang Y, Jiang YR, Sun XM, Chen CP, Wang Y, Okajima T, Osatomi K.
    Food Chem; 2024 Dec 01; 460(Pt 1):140423. PubMed ID: 39067386
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  • 8. Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel.
    Singh A, Benjakul S, Prodpran T, Nuthong P.
    Foods; 2021 May 24; 10(6):. PubMed ID: 34073886
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  • 9. Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.
    Kaewmanee T, Benjakul S, Visessanguan W.
    J Food Sci; 2011 Mar 24; 76(2):S139-47. PubMed ID: 21535790
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  • 10. Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile.
    Singh A, Hong H, Benjakul S.
    J Food Sci; 2022 Jun 24; 87(6):2337-2349. PubMed ID: 35593270
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  • 11. Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipterus spp.).
    Piyadhammaviboon P, Yongsawatdigul J.
    J Sci Food Agric; 2010 Jan 30; 90(2):291-8. PubMed ID: 20355045
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  • 13. Protein structural development of threadfin bream ( Nemipterus spp.) surimi gels induced by glucose oxidase.
    Wang L, Fan D, Fu L, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H.
    Food Sci Technol Int; 2018 Oct 30; 24(7):598-606. PubMed ID: 29911412
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  • 14. Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi.
    Lan H, Chen L, Wang Y, Lu M, Chen B, Ai C, Teng H.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 7):126852. PubMed ID: 37703970
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  • 15. Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel.
    Singh A, Benjakul S.
    J Texture Stud; 2017 Dec 31; 48(6):541-549. PubMed ID: 29205380
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  • 16. 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 31; 77(4):E88-97. PubMed ID: 22394148
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  • 17. 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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  • 18. Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi.
    Wang Y, Wang D, Liu J, Yu X.
    Food Chem; 2023 May 01; 407():135003. PubMed ID: 36516517
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