Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet"
written by Keiko Yoshioka, Ai Yamamoto, Yasuyuki Matsushima, Kenji Hachisuka, Yoshihide Ikeuchi,
published by Food and Nutrition Sciences, Vol.7 No.9, 2016

has been cited by the following article(s):

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[10]	The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel Food Hydrocolloids, 2022 DOI:10.1016/j.foodhyd.2021.107468

[11]	Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation Food Hydrocolloids, 2022 DOI:10.1016/j.foodhyd.2021.107173

[12]	The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel Food Hydrocolloids, 2022 DOI:10.1016/j.foodhyd.2021.107468

[13]	Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation Food Hydrocolloids, 2022 DOI:10.1016/j.foodhyd.2021.107173

[14]	The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel Food Hydrocolloids, 2022 DOI:10.1016/j.foodhyd.2021.107468

[15]	The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel Food Hydrocolloids, 2022 DOI:10.1016/j.foodhyd.2021.107468

[16]	Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia Food Hydrocolloids, 2021 DOI:10.1016/j.foodhyd.2020.106413

[17]	3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients Food Hydrocolloids, 2021 DOI:10.1016/j.foodhyd.2020.106546

[18]	Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet Journal of Texture Studies, 2021 DOI:10.1111/jtxs.12596

[19]	Physical properties of a model set of solid, texture‐modified foods Journal of Texture Studies, 2021 DOI:10.1111/jtxs.12592

[20]	Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food Journal of Texture Studies, 2021 DOI:10.1111/jtxs.12611

[21]	Texture-Modified Food for Dysphagic Patients: A Comprehensive Review International Journal of Environmental Research and Public Health, 2021 DOI:10.3390/ijerph18105125

[22]	Exploring Tools for Designing Dysphagia-Friendly Foods: A Review Foods, 2021 DOI:10.3390/foods10061334

[23]	3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet Foods, 2021 DOI:10.3390/foods10092189

[24]	Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet Journal of Texture Studies, 2021 DOI:10.1111/jtxs.12596

[25]	Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review International Journal of Food Science & Technology, 2020 DOI:10.1111/ijfs.14483

[26]	Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review International Journal of Food Science & Technology, 2020 DOI:10.1111/ijfs.14483

[27]	Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia Food Hydrocolloids, 2020 DOI:10.1016/j.foodhyd.2020.106413

[28]	Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking Journal of Texture Studies, 2020 DOI:10.1111/jtxs.12480

[29]	Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review Comprehensive Reviews in Food Science and Food Safety, 2019 DOI:10.1111/1541-4337.12495

[30]	Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review Comprehensive Reviews in Food Science and Food Safety, 2019 DOI:10.1111/1541-4337.12495

[31]	Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking Journal of Texture Studies, 2019 DOI:10.1111/jtxs.12480

[32]	Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods Critical Reviews in Food Science and Nutrition, 2017 DOI:10.1080/10408398.2017.1347557

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