Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel properties: the role of washing and dewatering processes.

Senphan T, Benjakul S, Leelapongwattana K

DOI: 10.1007/s10068-026-02222-9
Published: 2026 Aug
Container: Food science and biotechnology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s10068-026-02222-9,
  title = {Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel properties: the role of washing and dewatering processes.},
  author = {Senphan T and Benjakul S and Leelapongwattana K},
  year = {2026},
  journal = {Food science and biotechnology},
  doi = {10.1007/s10068-026-02222-9},
  url = {https://doi.org/10.1007/s10068-026-02222-9}
}

RIS

TY  - JOUR
TI  - Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel properties: the role of washing and dewatering processes.
AU  - Senphan T
AU  - Benjakul S
AU  - Leelapongwattana K
PY  - 2026
JO  - Food science and biotechnology
DO  - 10.1007/s10068-026-02222-9
UR  - https://doi.org/10.1007/s10068-026-02222-9
ER  -

APA

T, S., S, B., & K, L. (2026). Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel properties: the role of washing and dewatering processes.. Food science and biotechnology. https://doi.org/10.1007/s10068-026-02222-9

Source records

pubmed · retrieved 2026-09-26T06:00:10.610Z