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Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
33/33 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 33 checked references that resolve
resolves10.1016/j.foodhyd.2017.07.038
Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi
resolves10.1111/j.1365-2621.2004.00843.x
The effect of whitening agents on the gel-forming ability and whiteness of surimi
resolves10.1016/j.foodhyd.2014.07.003
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
resolves10.1016/j.foodhyd.2015.05.011
Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts
resolves10.1016/j.jfoodeng.2009.02.024
Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added
resolves10.1016/j.tifs.2015.06.012
Food oral processing: Mechanisms and implications of food oral destruction
resolves10.1016/j.foodhyd.2006.02.004
Structure of heat-induced plasma protein gels studied by fractal and lacunarity analysis
resolves10.1002/fsn3.663
Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
resolves10.1016/j.foodhyd.2011.08.003
Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products
resolves10.1016/j.foodhyd.2016.08.011
The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
resolves10.1016/j.foodres.2010.06.010
Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters
resolves10.1016/j.fbio.2013.03.001
Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase
resolves10.1016/j.foodhyd.2015.11.023
Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments
resolves10.1111/j.1365-2621.1991.tb05401.x
Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties
resolves10.1016/j.jfoodeng.2003.09.030
Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests
resolves10.1007/s10695-008-9264-8
Dietary fish oil replacement with lard and soybean oil affects triacylglycerol and phospholipid muscle and liver docosahexaenoic acid content but not in the brain and eyes of surubim juveniles Pseudoplatystoma sp.
resolves10.1016/S0309-1740(00)00038-3
Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages
resolves10.1111/jtxs.12262
Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel
resolves10.1016/j.meatsci.2004.11.021
Effects of heat on meat proteins – Implications on structure and quality of meat products
resolves10.1002/star.201000007
Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles
resolves10.1111/j.1750-3841.2009.01140.x
Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels
resolves10.1111/j.1365-2621.2006.01402.x
Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers
resolves10.1111/j.1365-2621.2004.tb13639.x
Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi
resolves10.1111/j.1365-2621.2011.02607.x
Effects of pre‐emulsifying fat/oil on meat batter stability, texture and microstructure
resolves10.1016/j.jfoodeng.2010.03.033
Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids
resolves10.1016/j.foodres.2017.07.025
Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan
resolves10.1016/j.meatsci.2015.11.007
Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
The 4 references without a DOI — listed, not checked
no DOI — not checkedLow fat sausage: making it work
no DOI — not checkedProtein-fat-surfactant interactions in whippable emulsions
no DOI — not checked10.1016/j.jfoodeng.2018.11.018_bib21
no DOI — not checkedStructure-function relationships of muscle proteins
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