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References from Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions. Local targets link to admitted publications; unresolved targets remain external evidence.
The interaction study of soluble pectin fiber and surimi protein network from silver carp (Hypophthalmichthys molitrix) based on a new prediction model
10.1016/j.foodchem.2022.134429 · 2023 · External reference
Degradation of myofibrillar proteins by a myofibril-bound serine proteinase in the skeletal muscle of crucian carp (Carasius auratus)
10.1016/j.foodchem.2004.09.016 · 2006 · External reference
Unlocking the secrets of crude myofibril-bound serine protease from grass carp: The role in degrading myofibrillar proteins
2024 · External reference
Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity
2024 · External reference
Correlation between water characteristics and gel strength in the gel formation of golden pompano surimi induced by dense phase carbon dioxide
10.3390/foods12051090 · 2023 · External reference
Processing technology for walleye Pollock: Surimi innovation
10.1007/s12562-014-0724-z · 2014 · External reference
Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—Effects of smoking temperature
10.1016/j.foodchem.2003.07.014 · 2004 · External reference
Effects of different drying methods on the quality of lycium barbarum: Focus on the carotenoids and polysaccharides
2025 · External reference
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment
10.1016/j.foodhyd.2019.03.017 · 2019 · External reference
Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications
10.1016/j.tifs.2023.104266 · 2024 · External reference
Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel
10.1016/j.lwt.2021.111919 · 2021 · External reference
Correlations of gelling properties and 3D printability to the chemical composition and rheological properties of surimi from different marine fish species
10.3390/foods14030501 · 2025 · External reference
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
10.1016/j.ifset.2024.103841 · 2024 · External reference
Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances
10.1016/j.jfoodeng.2024.111975 · 2024 · External reference
“Imitation crab” and the material culture of commodity production
10.1191/1474474003eu261oa · 2003 · External reference
Gel properties of croaker–mackerel surimi blend
10.1016/j.foodchem.2010.03.096 · 2010 · External reference
Quantification of Alaska Pollock surimi in prepared crabstick by competitive ELISA using a myosin light chain 1 specific peptide
10.1016/j.foodchem.2010.04.014 · 2010 · External reference
Effect of low-intensity ultrasound-assisted washing on biochemical and gelling properties of surimi from yellowstripe scad
10.1016/j.fufo.2023.100283 · 2023 · External reference
Surimi and low-salt surimi gelation: Key components to enhance the physicochemical properties of gels
10.3390/gels11020142 · 2025 · External reference
Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin
10.1016/j.lwt.2022.113562 · 2022 · External reference
Silver carp (Hypophthalmichthys molitrix) utilization: Surimi innovations based on seasonal variation in muscle proteins
10.1016/j.tifs.2024.104737 · 2024 · External reference
Various factors affecting the gel properties of surimi: A review
10.1111/jtxs.12847 · 2024 · External reference
Endogenous proteolytic enzymes-a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product
10.1016/j.foodchem.2014.09.086 · 2015 · External reference
Synergistic gelation effects in surimi mixtures composed of Nemipterus virgatus and Hypophthalmichtys molitrix
10.1111/1750-3841.14761 · 2019 · External reference
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix
10.1016/j.foodhyd.2020.105924 · 2020 · External reference
Preparation and mechanistic exploration of fermented shrimp surimi gel utilizing Enterococcus lactis S-15
2024 · External reference
Effect and mechanisms of mechanical pre-dehydration treatment on gelling and physicochemical properties of unwashed silver carp (Hypophthalmichthys molitrix) surimi
10.1016/j.foodchem.2024.142521 · 2025 · External reference
Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure
2023 · External reference
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels
2023 · External reference
Soy protein-based emulsions: Application as lipid substitutes in surimi gels
10.3390/foods14132342 · 2025 · External reference
Fine segmentation-driven quality enhancement of unrinsed surimi: Decoupling component differentials for surimi performance
10.1016/j.foodchem.2025.145216 · 2025 · External reference
Enhanced gelation properties and saltiness perception of low-salt surimi gel with psyllium husk powder
10.1021/acs.jafc.4c09113 · 2024 · External reference
Effect of washing times on the quality characteristics and protein oxidation of silver carp surimi
10.3390/foods11162397 · 2022 · External reference
Microbial transglutaminase cross-linking enhances the textural and rheological properties of the surimi-like gels made from alkali-extracted protein isolate from catfish byproducts and the role of disulfide bonds in gelling
10.3390/foods12102029 · 2023 · External reference
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review
10.1080/10408398.2022.2122922 · 2024 · External reference