Morphology of starch in surimi gels
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Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1007/s002170050210.pdf
Cited by 15 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Characterization of the textural properties of thermally induced starch-surimi gels: Morphological and structural observation;Food Bioscience;2024-04
2. Characterization of the Textural Properties of Thermally Induced Starch-Surimi Gels: Morphological and Structural Observation;2023
3. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel;Journal of the Science of Food and Agriculture;2019-11-04
4. Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi;Journal of Texture Studies;2019-03-21
5. Improvement of the Quality of Surimi Products with Overdrying Potato Starches;Journal of Food Quality;2017
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