研究论文
Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation
Zhiwen Shen, Mingli Tian, Faxiang Wang, Yongle Liu, Jinhong Wu, Xianghong Li
Changsha University of Science and Technology Department of Science and Technology of Hunan Province Shanghai Jiao Tong University
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逐年被引趋势
1890
24
1825
26
关键指标
37
被引次数 · OpenAlex
5.57
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 3%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
42
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Freezing and Crystallization Processes · Microencapsulation and Drying Processes
参考文献 42
Effects of vegetable oils on gel properties of surimi gels
被引 149Liu Shi, Xianfeng Wang, Tong Chang · LWT · 2014
Impact of freezing and thawing on the quality of meat: Review
被引 1,052Coleen Leygonie, Trevor J. Britz, Louwrens C. Hoffman · Meat Science · 2012
Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil
被引 84I. Peinado, Walter F. Miles, Georgios Koutsidis · Food Chemistry · 2016
此处列出前 3 条
引用本文 37
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
被引 44Qiaoli Zhao, Bin Zheng, Jinwei Li · Trends in Food Science & Technology · 2024
Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: Double enhancement of interfacial film and network structure
被引 35Yuxin Ding, Zhiwen Shen, Yujie Ding · Food Hydrocolloids · 2025
Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF
被引 30Meiqi Dang, Wenrong Li, Juan You · Food Chemistry · 2024
按被引量排序，此处列出前 3 条