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)

Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice

by Muhialdin B.J.; Kadum H.; Zarei M.; Meor Hussin A.S.
Published in LWT (2020)

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)

Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

by Mohamad Asri N.; Muhialdin B.J.; Zarei M.; Saari N.
Published in LWT (2020)