Rheological and biochemical characterization of salmon myosin as affected by constant heating rate. Read more about Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. Read more about Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.
Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis. Read more about Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.
Controlling the bleeding of carmine colorant in crabstick. Read more about Controlling the bleeding of carmine colorant in crabstick.
Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins. Read more about Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH. Read more about Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.
