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For: Martin Xavier K, Hauzoukim, Kannuchamy N, Balange AK, Chouksey M, Gudipati V. Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality. Carbohydr Polym 2017;169:433-440. [DOI: 10.1016/j.carbpol.2017.04.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 04/16/2017] [Accepted: 04/18/2017] [Indexed: 10/19/2022]
Number Cited by Other Article(s)
1
Zhao M, Sun Y, Huang Y, Yang W, Shi H, Wang J, Liu Z, Zhang X, Li C, Xia G, Wu H, Shen X, Zhou D. Effects of phenolic acid grafted-chitosan hydrocolloids on the aldehyde contents from lipid oxidation in golden pompano (Trachinotus blochii) fillets during pan-frying. Food Chem 2025;463:141270. [PMID: 39293380 DOI: 10.1016/j.foodchem.2024.141270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 08/04/2024] [Accepted: 09/11/2024] [Indexed: 09/20/2024]
2
Zhang H, Zhao J, Li X, Kang H. Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid. Meat Sci 2024;218:109629. [PMID: 39159509 DOI: 10.1016/j.meatsci.2024.109629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 08/21/2024]
3
Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024;453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
4
Basawa R, Kabra S, Khile DA, Faruk Abbu RU, Parekkadan SJ, Thomas NA, Kim SK, Raval R. Repurposing chitin-rich seafood waste for warm-water fish farming. Heliyon 2023;9:e18197. [PMID: 37519647 PMCID: PMC10372652 DOI: 10.1016/j.heliyon.2023.e18197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 07/03/2023] [Accepted: 07/11/2023] [Indexed: 08/01/2023]  Open
5
Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Compr Rev Food Sci Food Saf 2023;22:1418-1437. [PMID: 36717375 DOI: 10.1111/1541-4337.13116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 12/21/2022] [Accepted: 01/15/2023] [Indexed: 02/01/2023]
6
Chattopadhyay K, Xavier KAM, Ngasotter S, Karmakar S, Balange A, Nayak BB. Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages. ACS OMEGA 2023;8:7829-7837. [PMID: 36873013 PMCID: PMC9979340 DOI: 10.1021/acsomega.2c07538] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 02/06/2023] [Indexed: 06/06/2023]
7
Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
8
Xin KQ, Liao J, Tian K, Yu QL, Tang DF, Han L. Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
9
Wu J, Li C, Li L, Yang X, Wang Y, Zhou W. Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
10
Park SY, Kim HY. Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin. Food Chem X 2022;13:100216. [PMID: 35498993 PMCID: PMC9039885 DOI: 10.1016/j.fochx.2022.100216] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/24/2021] [Accepted: 01/14/2022] [Indexed: 01/10/2023]  Open
11
Rasweefali M, Sabu S, Sunooj K, Sasidharan A, Xavier KM. Consequences of chemical deacetylation on physicochemical, structural and functional characteristics of chitosan extracted from deep-sea mud shrimp. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2020.100032] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]  Open
12
De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Tappi S, Rocculi P. Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products-An Opportunity for a Circular Economy Approach. Foods 2021;10:2030. [PMID: 34574140 PMCID: PMC8465042 DOI: 10.3390/foods10092030] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/25/2022]  Open
13
Lv P, Wang D, Chen Y, Zhu S, Zhang J, Mao L, Gao Y, Yuan F. Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105992] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
14
Nanda C, Chattopadhyay K, Reddy R, Javith MA, Kisore Das S, Balange AK, Nayak BB, Xavier KAM. Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1786205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
15
Nawaz A, Xiong Z, Li Q, Xiong H, Irshad S, Chen L, Wang P, Zhang M, Hina S, Regenstein JM. Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019;99:5771-5777. [PMID: 31162676 DOI: 10.1002/jsfa.9845] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 05/17/2019] [Accepted: 05/31/2019] [Indexed: 06/09/2023]
16
Liberty JT, Dehghannya J, Ngadi MO. Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
17
Chattopadhyay K, Xavier KM, Layana P, Balange AK, Nayak BB. Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities. Int J Biol Macromol 2019;134:1063-1069. [DOI: 10.1016/j.ijbiomac.2019.05.148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 05/09/2019] [Accepted: 05/21/2019] [Indexed: 01/12/2023]
18
Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
19
Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films. Int J Biol Macromol 2019;125:149-158. [DOI: 10.1016/j.ijbiomac.2018.12.060] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 11/29/2018] [Accepted: 12/04/2018] [Indexed: 01/27/2023]
20
Kulawik P, Jamróz E, Özogul F. Chitosan for Seafood Processing and Preservation. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
21
Nawaz A, Xiong Z, Xiong H, Irshad S, Chen L, Wang PK, Ahsan HM, Walayat N, Qamar SH. The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat. Food Funct 2019;10:6927-6935. [DOI: 10.1039/c9fo01312a] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
22
Kumar R, Xavier KM, Lekshmi M, Balange A, Gudipati V. Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality. Carbohydr Polym 2018;194:267-273. [DOI: 10.1016/j.carbpol.2018.04.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/02/2018] [Accepted: 04/11/2018] [Indexed: 12/22/2022]
23
Electrochemical behavior of polypyrrole/chitosan composite coating on Ti metal for biomedical applications. Carbohydr Polym 2018;189:126-137. [DOI: 10.1016/j.carbpol.2018.01.042] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 01/04/2018] [Accepted: 01/13/2018] [Indexed: 11/19/2022]
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