| 1 |
Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
Liu XY, Ji L, Zhang T, Xue Y, Xue CH
Journal of Food Engineering, 247, 30, 2019 |
| 2 |
Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp
Gao WH, Hou R, Zeng XA
Journal of Food Engineering, 240, 1, 2019 |
| 3 |
Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization
Wang JG, Tang JM, Park JW, Rasco B, Tang ZW, Qu Z
Journal of Food Engineering, 258, 18, 2019 |
| 4 |
Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating
Cao HW, Fan DM, Jiao XD, Huang JL, Zhao JX, Yan BW, Zhou WG, Zhang WH, Ye WJ, Zhang H
Journal of Food Engineering, 248, 80, 2019 |
| 5 |
Antihypertensive effect of surimi prepared from olive flounder (Paralichthys olivaceus) by angiotensin-I converting enzyme (ACE) inhibitory activity and characterization of ACE inhibitory peptides
Oh JY, Kim EA, Lee H, Kim HS, Lee JS, Jeon YJ
Process Biochemistry, 80, 164, 2019 |
| 6 |
Investigation on fish surimi gel as promising food material for 3D printing
Wang L, Zhang M, Bhandari B, Yang CH
Journal of Food Engineering, 220, 101, 2018 |
| 7 |
Effects of microwave combined with conduction heating on surimi quality and morphology
Cao HW, Fan DM, Jiao XD, Huang JL, Zhao JX, Yan BW, Zhou WG, Zhang WH, Zhang H
Journal of Food Engineering, 228, 1, 2018 |
| 8 |
Modulation of fatty acid composition and growth in Sporosarcina species in response to temperatures and exogenous branched-chain amino acids
Tsuda K, Nagano H, Ando A, Shima J, Ogawa J
Applied Microbiology and Biotechnology, 101(12), 5071, 2017 |
| 9 |
Changes of protein secondary structures of pollock surimi gels under high-temperature (100 degrees C and 120 degrees C) treatment
Zhang LL, Zhang FX, Wang X
Journal of Food Engineering, 171, 159, 2016 |
| 10 |
High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi
Zhu ZW, Lanier TC, Farkas BE
Journal of Food Engineering, 146, 23, 2015 |
