Coagulation Characteristics by Calcium Lactate with Addition Concentration of Alginic Acid in 3D Printing Mixtures of Fish Surimi-Reference-Cited by-同舟云学术

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Coagulation Characteristics by Calcium Lactate with Addition Concentration of Alginic Acid in 3D Printing Mixtures of Fish Surimi

Published:2024-07-31 Issue:7 Volume:53 Page:755-761
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Dong-Hyeon¹^ORCID,Na Hyun-Sik¹,Lee Ha-Young¹,Yu Hyeon-Ji¹,Lee Sang-Min¹,Seo Go-Wun¹,Ko Chang-Hyeon¹,Park Seon-Woo¹,Choi Ye-Jin¹,Jo Mi Jeong²,Kim Dong-Woo³,Ahn Dong-Hyun¹⁴^ORCID

Affiliation:

1. Department of Food Science and Technology, Pukyong National University

2. Department of Microbiology/Industry-University Cooperation Foundation, Pukyong National University

3. Center for Research Facilities, Pukyong National University

4. Institute of Food Science, Pukyong National University

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-07-11.pdf

Reference27 articles.

1. Ahn BS, Kim BG, Jeon EB, et al. Quality characteristics by grade of commercial frozen surimi. Korean J Fish Aquat Sci. 2019. 52:555-561.

2. Effects of Alginate Oligosaccharide on Lipid Metabolism in Mice Fed a High Cholesterol Diet

3. Short- and long-term effects of a dietary yeast β-glucan (Macrogard) and alginic acid (Ergosan) preparation on immune response in sea bass (Dicentrarchus labrax)

4. Optimum Formulation of Starch and Non-muscle Protein for Alkali Surimi Gel from Jack Mackerel

5. Rheological Properties of Heat-Induced Gels of Surimi from Acid and Alkali Process

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