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Zhou R.
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Zhou R.
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Zhou R.
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1
Comparative study on the effect of different salts on surimi gelation and gel properties
by
Zhao Y.; Wei G.; Li J.; Tian F.; Zheng B.; Gao P.;
Zhou
R
.
Published in
Food Hydrocolloids
(2023)
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2
Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors
by
Zhao Y.; Li J.; Wei G.; Ying X.; Zheng B.; Gao P.;
Zhou
R
.
Published in
Food Hydrocolloids
(2023)
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Article
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3
Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II
by
Zhao Y.
,
Lu K.
,
Piao X.
,
Song Y.
,
Wang L.
,
Zhou
R
.
,
Gao P.
,
Khong H.Y.
Published in
Food Chemistry
(2023)
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Article
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4
Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
by
Zhao Y.; Wei K.; Chen J.; Wei G.; Li J.; Zheng B.; Song Y.; Gao P.;
Zhou
R
.
Published in
LWT
(2024)
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Article
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5
Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels
by
Yang Z.; Lu K.; Zhao Y.; Shi X.; Mao W.; Zheng B.; Xu Y.; Gao P.;
Zhou
R
.
Published in
LWT
(2024)
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Article
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