Agriculture & Biology
surimi
100%
Merluccius productus
54%
Gadus chalcogrammus
30%
gels
25%
fish
23%
gelation
21%
seafoods
13%
Polynemidae
13%
proteins
12%
heat
11%
protein isolates
11%
myosin heavy chains
10%
bream
9%
temperature
9%
salts
8%
texture
8%
ohmic heating
8%
myosin
7%
refiners
7%
shear stress
7%
denaturation
6%
rheological properties
6%
chopping
6%
fish sauce
6%
starch
6%
frozen storage
6%
protein-glutamine gamma-glutamyltransferase
6%
water content
6%
tilapia (common name)
5%
myofibrillar proteins
5%
functional properties
5%
muscle protein
5%
physicochemical properties
5%
heat treatment
5%
degradation
5%
hydrolysates
5%
Medicine & Life Sciences
Fish Proteins
41%
Gels
33%
Fishes
21%
Heating
19%
Temperature
18%
Seafood
15%
Salts
14%
Hot Temperature
13%
Ointments
11%
Starch
11%
Myosin Heavy Chains
10%
Tilapia
10%
Proteins
10%
Water
8%
Solubility
8%
Myosins
7%
Transglutaminases
6%
Hydrophobic and Hydrophilic Interactions
6%
Muscle Proteins
6%
Egg White
5%
Salmon
5%
Alkalies
5%
Acids
5%