A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia
Author:
Funder
The Japan Health Foundation
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
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2. Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme alcalase;Alavi;Food Chemistry,2019
3. Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides;Bordbar;International Journal of Food Properties,2018
4. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts;Buamard;Food Hydrocolloids,2015
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