Research Article

Citations for "Cryoprotective Effects of Different Levels of Polydextrose in Threadfin Bream Surimi During Frozen Storage"


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Atmospheric cold plasma: a new approach to modify protein and lipid properties of myofibrillar protein isolate from hairtail ( Trichiurus lepturus ) fish
Journal of the Science of Food and Agriculture

Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage
Journal of Food Science and Technology

Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle
Food Chemistry

Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus)
Food Chemistry

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
Food Reviews International

Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates
Journal of Food Quality Vol. 37, Issue 5, 349, 2014

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid
Foods Vol. 10, Issue 11, 2763, 2021

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