A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi
Author:
Publisher
Science Alert
Subject
Food Science
Link
https://www.scialert.net/fulltext/?doi=ajft.2011.19.30&org=10
Cited by 17 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Application of Placket Burman Design Analysis for Optimization of the Physico-Chemical Properties of Multispecies Surimi;Journal of Aquatic Food Product Technology;2023-12-10
2. Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder;Foods;2022-10-25
3. Texture and viscoelastic characteristics of silver carp ( Hypophthalmichthys molitrix ) surimi affected by combination of washing regimes and hydrogen peroxide;Journal of Texture Studies;2022-03-26
4. Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application;Food Reviews International;2021-12-16
5. Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer);Foods;2021-04-29
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