Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods-Reference-Cited by-同舟云学术

Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods

Published:2016-09 Issue: Volume:15 Page:118-125
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Athaillah Zatil Afrah,Park Jae W.

Funder

Aceh Human Resource Development Institute, Indonesia

Alaska Seafood Marketing Institute

National Fisheries Institute

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference37 articles.

1. Anonymous (2014). Low SALT pig-meat products and novel formulations. 〈http://qpc.adm.slu.se/Low_salt_pig-meat_products/index.htm〉 accessed 25.09.14.

2. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

3. ASTM D618: Standard practice for conditioning Plastic for testing;ASTM,2008

4. ASTM D6241: Standard Test Method for the Static Puncture Strength of geotextiles and geotextile-related products using a 50-MM probe;ASTM,2009

5. ASTM D882: Standard Test Method for Tensile Properties of Thin Plastic Sheeting;ASTM,2010

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in Protein-Based Biodegradable Films: A Review;Journal of Packaging Technology and Research;2024-06-21

2. Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate;Foods;2023-12-18

3. Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins;Journal of Agricultural and Food Chemistry;2022-09-16

4. Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds;Food Packaging and Shelf Life;2022-06

5. Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product;LWT;2022-01