Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi-Reference-Cited by-同舟云学术

Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

Published:2020-06-01 Issue:2 Volume:58 Page:427-436
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Murthy L. Narasimha,Phadke Girija Gajanan,Jeyakumari A.,Ravishankar C. N.

Funder

Indian Council of Agricultural Research

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04551-x.pdf

Reference50 articles.

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4. Benjakul S, Visessanguan W (2003) Transglutaminase-mediated setting in bigeye snapper surimi. Food Res Int 36:253–266

5. Benjakul S, Visessanguan V, Srivilai C (2007) Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and plasma proteins. J Food Qual 24:453–471

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