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	1.	Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes. [electronic resource] by Pan, Jinfeng Jia, Hui Shang, Meijun Xu, Chang Lian, Hongliang Li, Haowei Dong, Xiuping Producer: 20191030 In: Journal of texture studies vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Physiochemical and rheological properties of oxidized Japanese seerfish (Scomberomorus niphonius) myofibrillar protein. [electronic resource] by Pan, Jinfeng Wang, Yujie Xia, Lining Lian, Hongliang Jin, Wengang Li, Shengjie Qiao, Fengzhi Dong, Xiuping Producer: 20200928 In: Journal of food biochemistry vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein. [electronic resource] by Pan, Jinfeng Lian, Hongliang Jia, Hui Li, Shengjie Hao, Ruoyi Wang, Yujie Zhang, Xuening Dong, Xiuping Producer: 20200724 In: Food chemistry vol. 320 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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