Concepedia

Surimi-based Emulsions

Surimi-Based Emulsions is a type of meat emulsion that consists of a stable dispersion of lipid droplets within a continuous aqueous phase, distinguished by the exclusive use of surimi—a refined, frozen fish protein concentrate—as the primary protein source responsible for interfacial stabilization and gel matrix formation.

93

Publications

5.2K

Citations

358

Authors

112

Institutions

Publications per year

2017–2026

57

Parents

Publications

93

Roles of endogenous enzymes in surimi gelation

Haejung An, Margo Y. Peters, Thomas A. Seymour · Trends in Food Science & Technology · 1996 · 201 citations

, , +10

Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil

Xuxia Zhou, Shan Jiang, Dandan Zhao et al. · LWT · 2017 · 196 citations

, , +8

Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process

Saroat Rawdkuen, Samart Sai‐Ut, Saisunee Khamsorn et al. · Food Chemistry · 2008 · 179 citations

, , +14

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Xidong Jiao, Hongwei Cao, Daming Fan et al. · Food Hydrocolloids · 2019 · 163 citations

, , +16

Impact of virgin coconut oil nanoemulsion on properties of croaker surimi gel

Asir Gani, Soottawat Benjakul · Food Hydrocolloids · 2018 · 162 citations

, , +12

1–5 of 93

Authors

358

  1. SB
    Soottawat Benjakul

    Prince of Songkla University, Thailand

    7 publications · 707 citations

    7

    h-index

  2. CX
    Changhu Xue

    Ocean University of China, China

    5 publications · 474 citations

    5

    h-index

  3. YX
    Yanshun Xu

    State Key Laboratory of Food Science and Technology, China

    4 publications · 174 citations

    4

    h-index

  4. WX
    Wenshui Xia

    Jiangnan University, China

    4 publications · 174 citations

    4

    h-index

  5. CL
    Cikun Liu

    State Key Laboratory of Food Science and Technology, China

    4 publications · 174 citations

    4

    h-index

1–5 of 358

Institutions

112

  1. Prince of Songkla University

    Songkhla, Thailand

    7 h-index

    14 publications

    1.3K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    7 h-index

    33 publications

    3K citations

  3. Dalian Polytechnic University

    Dalian, China

    6 h-index

    30 publications

    1.9K citations

  4. Huazhong Agricultural University

    Wuhan, China

    6 h-index

    27 publications

    1.6K citations

  5. Jiangnan University

    Wuxi, China

    6 h-index

    30 publications

    2.9K citations

  6. Ocean University of China

    Qingdao, China

    6 h-index

    27 publications

    2.4K citations

  7. Oregon State University

    Corvallis, United States

    6 h-index

    10 publications

    914 citations

  8. Guangdong Ocean University

    Zhanjiang, China

    5 h-index

    23 publications

    879 citations

1–8 of 112

Venues

  1. Food Chemistry

    16 publications · 1K citations

    16

    h-index

  2. Food Hydrocolloids

    18 publications · 1.4K citations

    16

    h-index

  3. LWT

    13 publications · 998 citations

    13

    h-index

  4. Journal of Food Engineering

    6 publications · 360 citations

    6

    h-index

  5. Journal of Food Science and Technology

    4 publications · 176 citations

    4

    h-index

1–5