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.
1. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran;Alakhrash;LWT-Food Science and Technology,2016
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
5. Heating surimi products using microwave combined with steam methods: Study on energy saving and quality;Cao;Innovative Food Science & Emerging Technologies,2018
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