Gelling properties of myofibrillar protein from abalone (Haliotis Discus Hannai Ino) muscle
Author:
Affiliation:
1. College of Food and Biological Engineering, Jimei University, Xiamen, China
2. Xiamen Key Laboratory of Marine Functional Food, Xiamen, China
Funder
Special Scientific Research Fund of Marine Public Welfare
National Natural Science Fund
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1454463
Reference35 articles.
1. Anonymous. China Fisheries Yearbook; China Agricultural Press: Beijing, 2016; pp 32–34.
2. Rheological properties and structural changes in raw and cooked abalone meat
3. Rheological properties and structural changes in steamed and boiled abalone meat
4. The Correlation between Rheological Properties and Characteristic Values of Structure for Steamed Abalone Meat.
5. Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus)
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