Quality enhancement of Barramundi kamaboko using vortex fluidic device modified starch and fish gelatin

• Jiayi Lin,
• Yixiao Wu,
• Hao Wang,
• Matt Jellicoe,
• Shan He,
• Shan He,
• Shan He,
• David J. Young,
• Suresh Thennadil,
• Colin L. Raston,
• Charles Brennan,
• Bin Tian,
• Mostafa R. Abukhadra,
• Ahmed M. El-Sherbeeny

Affiliations

Jiayi Lin

School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China

Yixiao Wu

Faculty of Science and Technology, Charles Darwin University, Casuarina, NT, Australia

Hao Wang

Faculty of Science and Technology, Charles Darwin University, Casuarina, NT, Australia

Matt Jellicoe

Flinders Institute for Nanoscale and Technology, College of Science and Engineering, Flinders University, Bedford Park, SA, Australia

Shan He

School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China

Shan He

Faculty of Science and Technology, Charles Darwin University, Casuarina, NT, Australia

Shan He

Flinders Institute for Nanoscale and Technology, College of Science and Engineering, Flinders University, Bedford Park, SA, Australia

David J. Young

School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China

Suresh Thennadil

School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China

Colin L. Raston

Flinders Institute for Nanoscale and Technology, College of Science and Engineering, Flinders University, Bedford Park, SA, Australia

Charles Brennan

Food & Nutrition Innovation Hub, RMIT University, Melbourne, VIC, Australia

Bin Tian

School of Viniculture, Lincoln University, Lincoln, New Zealand

Mostafa R. Abukhadra

Materials Technologies and Their Applications Lab, Faculty of Science, Beni-Suef University, Beni Suef, Egypt

Ahmed M. El-Sherbeeny

Industrial Engineering Department, College of Engineering, King Saud University, Riyadh, Saudi Arabia