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Ganesha Yanuar Arief Wijaya

Jiangsu University

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Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives.

2021 Critical Reviews in Food Science and Nutrition
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Enhanced physical properties of reduced-salt surimi gels from Amur sturgeon (Acipenser schrenckii) by l-arginine and l-histidine

2021 Journal of Food Processing and Preservation
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Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

2020 RSC Advances
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Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high‐temperature setting (40 °C) for different durations

2020 Journal of the Science of Food and Agriculture
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