Textural properties and sensory evaluation of soft surimi gel treated by high pressurization
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Elsevier
Reference9 articles.
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1. Effects of transglutaminase on the physicochemical properties of surimi and kamaboko prepared by thermal and low level-pressure treatments;LWT;2023-06
2. Effects of high‐pressure processing on aquatic products with an emphasis on sensory evaluation;International Journal of Food Science & Technology;2022-09-13
3. Physical properties of surimi sausages subjected to high hydrostatic pressure treatment;Food Science and Biotechnology;2019-03-26
4. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham;Food Research International;2019-02
5. Property and structure changes of myofibril protein in pork treated by high pressure combined with heat;Food Science and Technology International;2016-07-09
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