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Journal Abstract Search

271 related items for PubMed ID: 36516517

  • 21. Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II.
    Zhao Y, Lu K, Piao X, Song Y, Wang L, Zhou R, Gao P, Khong HY.
    Food Chem; 2023 May 01; 407():135157. PubMed ID: 36529012
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  • 23. Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi.
    Li W, Liu H, Zhang Z, Liu Y, Zhang X, Qu Y, Shi W.
    J Sci Food Agric; 2024 Aug 15; 104(10):6035-6044. PubMed ID: 38437166
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  • 24. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.
    Filomena-Ambrosio A, Quintanilla-Carvajal MX, Ana-Puig, Hernando I, Hernández-Carrión M, Sotelo-Díaz I.
    Food Sci Technol Int; 2016 Jan 15; 22(1):68-78. PubMed ID: 25631487
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  • 25. Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperature setting (40 °C) for different durations.
    Gao R, Wijaya GY, Yu J, Jin W, Bai F, Wang J, Yuan L.
    J Sci Food Agric; 2020 May 15; 100(7):3147-3156. PubMed ID: 32096226
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  • 28. Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration.
    Lu Y, Zhu Y, Ye T, Nie Y, Jiang S, Lin L, Lu J.
    Ultrason Sonochem; 2022 Aug 15; 88():106065. PubMed ID: 35724484
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  • 32. Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments.
    Zhang X, Mao M, Zhang S, Wang Z, Liu S, Yang W, Gao Y, Jia R.
    J Sci Food Agric; 2023 Dec 15; 103(15):7877-7887. PubMed ID: 37467419
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  • 36. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.
    Vate NK, Benjakul S, Agustini TW.
    J Sci Food Agric; 2015 Aug 30; 95(11):2201-7. PubMed ID: 25255729
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  • 38. 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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  • 39. Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products.
    Zhang L, Li Q, Hong H, Luo Y.
    Food Chem; 2020 Jun 30; 316():126343. PubMed ID: 32045816
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