Effects of adding fish gelatin on Alaska pollock surimi gelsHERNANDEZ-BRIONES, Araceli; VELAZQUEZ, Gonzalo; VAZQUEZ, Manuel et al.Food hydrocolloids. 2009, Vol 23, Num 8, pp 2446-2449, issn 0268-005X, 4 p.Article

Controlling the Bleeding of Carmine Colorant in CrabstickPOOWAKANJANA, Samanan; PARK, Jae W.Journal of food science. 2009, Vol 74, Num 9, issn 0022-1147, C707-C712Article

Characterization of fish gelatin from surimi processing wastes : Thermal analysis and effect of transglutaminase on gel propertiesNORZIAH, M. H; AL-HASSAN, A; KHAIRULNIZAM, A. B et al.Food hydrocolloids. 2009, Vol 23, Num 6, pp 1610-1616, issn 0268-005X, 7 p.Conference Paper

Gelling properties of atlantic croaker surimi processed by acid or alkaline solubilizationPEREZ-MATEOS, M; AMATO, P. M; LANIER, T. C et al.Journal of food science. 2004, Vol 69, Num 4, pp FCT328-FCT333, issn 0022-1147Article

Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in ThailandBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; CHANTARASUWAN, Chakkawat et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 2, pp 177-185, issn 0023-6438, 9 p.Article

Yam affects the antioxidative and gel-forming properties of surimi gelsCHIANG, Been-Huang; CHOU, Su-Tze; HSU, Cheng-Kuang et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 14, pp 2385-2390, issn 0022-5142, 6 p.Article

Characterization of acid-soluble collagen from Pacific whiting surimi processing byproductsJ.-S.KIM; PARK, J. W.Journal of food science. 2004, Vol 69, Num 8, pp C637-C642, issn 0022-1147Article

Suwari gel properties as affected by transglutaminase activator and inhibitorsBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; PECHARAT, Suttirak et al.Food chemistry. 2004, Vol 85, Num 1, pp 91-99, issn 0308-8146, 9 p.Article

Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins GelationJAFARPOUR, Ali; GORCZYCA, Elisabeth M.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, R73-R81Article

Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko GelJAFARPOUR, A; GORCZYCA, E. M.Journal of food science. 2009, Vol 74, Num 1, issn 0022-1147, N16-N22Article

Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin breamPIYADHAMMAVIBOON, Penprabha; YONGSAWATDIGUL, Jirawat.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 1, pp 37-43, issn 0023-6438, 7 p.Article

Gel-enhancing effect and protein cross-linking ability of tilapia sarcoplasmic proteinsYONGSAWATDIGUL, Jirawat; PIYADHAMMAVIBOON, Penprabha.Journal of the science of food and agriculture. 2007, Vol 87, Num 15, pp 2810-2816, issn 0022-5142, 7 p.Article

Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimiYONGSAWATDIGUL, Jirawat; PIYADHAMMAVIBOON, Penprapha.Journal of the science of food and agriculture. 2005, Vol 85, Num 9, pp 1453-1460, issn 0022-5142, 8 p.Article

Hydrolysis of surimi wastewater for production of transglutaminase by Enterobacter sp. C2361 and Providencia sp. C1112H-KITTIKUN, Aran; BOURNEOW, Chaiwut; BENJAKUL, Soottawat et al.Food chemistry. 2012, Vol 135, Num 3, pp 1183-1191, issn 0308-8146, 9 p.Article

Partially purified collagen from refiner discharge of pacific whiting surimi processingJIN SOO KIM; PARK, Jae W.Journal of food science. 2005, Vol 70, Num 8, pp C511-C516, issn 0022-1147Article

Characteristics of pink perch (Nemipterus japonicus) surimi at frozen temperatureRAVENDRA KUMAR SINGH; AMJAD KHANSAHEB BALANGE.Journal of food processing and preservation. 2005, Vol 29, Num 1, pp 75-83, issn 0145-8892, 9 p.Article

Effect of chitosan type on protein and water recovery efficiency from surimi wash water treated with chitosan-alginate complexesWIBOWO, Singgih; VELAZQUEZ, Gonzalo; SAVANT, Vivek et al.Bioresource technology. 2007, Vol 98, Num 3, pp 539-545, issn 0960-8524, 7 p.Article

Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimiRAWDKUEN, Saroat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food hydrocolloids. 2007, Vol 21, Num 7, pp 1209-1216, issn 0268-005X, 8 p.Article

Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus)PHATCHARAT, Suttirug; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2006, Vol 98, Num 3, pp 431-439, issn 0308-8146, 9 p.Article

Effect of storage on the gel-forming properties of yam-containing surimi gelsCHUNG, Yun-Chin; CHIANG, Been-Huang; CHEN, Pei-Chun et al.International journal of food science & technology. 2007, Vol 42, Num 5, pp 518-522, issn 0950-5423, 5 p.Article

Qualification and Quantification of Fish Protein in Prepared Surimi CrabstickREED, Z. H; PARK, J. W.Journal of food science. 2008, Vol 73, Num 5, issn 0022-1147, C329-C334Article

Effects of vegetable oils on gel properties of surimi gelsLIU SHI; XIANFENG WANG; TONG CHANG et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 2, pp 586-593, issn 0023-6438, 8 p.Article

Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carpAZADIAN, Mohsen; MOOSAVI-NASAB, Marzieh; ABEDI, Elahe et al.European food research & technology (Print). 2012, Vol 235, Num 1, pp 83-90, issn 1438-2377, 8 p.Article

Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern ThailandCHAIJAN, Manat; PANPIPAT, Worawan; BENJAKUL, Soottawat et al.Food chemistry. 2010, Vol 121, Num 1, pp 85-92, issn 0308-8146, 8 p.Article

Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline processRAWDKUEN, Saroat; SAI-UT, Samart; KHAMSOM, Saisunee et al.Food chemistry. 2009, Vol 112, Num 1, pp 112-119, issn 0308-8146, 8 p.Article