High‐intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents-Reference-Cited by-同舟云学术

High‐intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents

Published:2021-02-15 Issue:3 Volume:86 Page:842-851
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Tang Ling¹,Yongsawatdigul Jirawat¹^ORCID

Affiliation:

1. School of Food Technology, Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima 30000 Thailand

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15637

Reference31 articles.

1. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

3. Effect of high pressure on reduced sodium chloride surimi gels

4. Different additives to enhance the gelation of surimi gel with reduced sodium content

5. Comparative study on chemical and gel‐forming properties of surimi from freshwater and marine fish during frozen storage;Endoo N.;Food and Applied Bioscience Journal,2014

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