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Journal Abstract Search

208 related items for PubMed ID: 37467419

  • 21. Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanism.
    Jiao X, Su R, Zhu H, Yan B, Wang Q, Cao H, Huang J, Zhao J, Zhang H, Fan D.
    J Sci Food Agric; 2021 Aug 30; 101(11):4498-4505. PubMed ID: 33448433
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  • 23. The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes.
    Muoi NV, Truc TT, Ngan VH.
    Acta Sci Pol Technol Aliment; 2019 Aug 30; 18(2):125-133. PubMed ID: 31256540
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  • 24. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
    Weng W, Zheng W.
    J Sci Food Agric; 2015 May 30; 95(7):1528-34. PubMed ID: 25131135
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  • 25. Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating.
    He X, Lv Y, Li X, Yi S, Zhao H, Li J, Xu Y.
    Ultrason Sonochem; 2022 Feb 30; 83():105942. PubMed ID: 35131561
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  • 26. 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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  • 27. Various factors affecting the gel properties of surimi: A review.
    Xie D, Tang Y, Dong G.
    J Texture Stud; 2024 Jun 01; 55(3):e12847. PubMed ID: 38924099
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  • 30. Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism.
    Zhang X, Liu Z, Wang L, Lan X, He G, Jia D.
    Int J Biol Macromol; 2023 Aug 30; 247():125629. PubMed ID: 37399874
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  • 32. Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi.
    Zhang C, Lu M, Ai C, Cao H, Xiao J, Imran M, Chen L, Teng H.
    Int J Biol Macromol; 2023 Sep 01; 248():125899. PubMed ID: 37479203
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  • 34. 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 01; 87(6):2337-2349. PubMed ID: 35593270
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  • 35. 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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  • 36. 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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  • 37. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain.
    Shi T, Wang X, Li M, Xiong Z, McClements DJ, Bao Y, Song T, Li J, Yuan L, Jin W, Gao R.
    Food Chem; 2022 Oct 15; 391():133184. PubMed ID: 35640331
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  • 38. 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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  • 39. 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 01; 24(7):598-606. PubMed ID: 29911412
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  • 40. Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment.
    Mi H, Su Q, Chen J, Yi S, Li X, Li J.
    Food Chem; 2021 Nov 15; 362():130253. PubMed ID: 34116429
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