Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques

Danial Dehnad, Seid Mahdi Jafari, Maryam Afrasiabi · Trends in Food Science & Technology · 2016 · 140 citations

Agriculture, Chemistry, Food Science +16

Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI

Min Li, Bin Li, Weijia Zhang · Food Chemistry · 2017 · 130 citations

Medicine, Marine Sciences, Radiology +11

Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin

Wenxin Jiang, Yufan He, Shanbai Xiong et al. · Food and Bioprocess Technology · 2016 · 93 citations

Life Sciences, Biochemistry, Chemistry +13

Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)

Yueqi An, Juan You, Shanbai Xiong et al. · Food Chemistry · 2018 · 76 citations

Life Sciences, Biochemistry, Food Science +12

Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils

Jae W. Park, Tyre C. Lanier · Journal of Food Science · 1987 · 65 citations

Agriculture, Biochemistry, Fish Physiology +6