Found: 11
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Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12824
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- Publication type:
- Article
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 1, p. 136, doi. 10.1111/jtxs.12725
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- Publication type:
- Article
Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 6, p. 595, doi. 10.1111/jtxs.12365
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- Article
Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate‐surimi gel under different gelation‐freezing treatments.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 15, p. 7877, doi. 10.1002/jsfa.12871
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- Article
Cover Image, Volume 6, Issue 5.
- Published in:
- 2018
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- Publication type:
- Cover Art
Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1229, doi. 10.1002/fsn3.663
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- Publication type:
- Article
Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels.
- Published in:
- Food Science & Technology Research, 2018, v. 24, n. 6, p. 991, doi. 10.3136/fstr.24.991
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- Publication type:
- Article
Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 10, p. 6591, doi. 10.1111/ijfs.16002
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- Publication type:
- Article
The Influence of Hypothermia Hibernation Combined with CO 2 Anesthesia on Life and Storage Quality of Large Yellow Croaker (Pseudosciaena crocea).
- Published in:
- Foods, 2022, v. 11, n. 4, p. 514, doi. 10.3390/foods11040514
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- Publication type:
- Article
Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate.
- Published in:
- Foods, 2022, v. 11, n. 2, p. 173, doi. 10.3390/foods11020173
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- Publication type:
- Article
Shelf-Life of Half-Shell Mussel (Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1896, doi. 10.3390/foods10081896
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- Publication type:
- Article