Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures-Reference-Cited by-同舟云学术

Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures

Published:2018-01-01 Issue:1 Volume:21 Page:2250-2264
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Gui Ping¹,Zhang Longteng¹,Hong Hui¹,Feng Ligeng¹,Luo Yongkang¹²

Affiliation:

1. Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China

2. Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing, People’s Republic of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1508155

Reference43 articles.

1. Study on Gel Properties of Silver Carp (Hypophthalmichthys molitrix) and White Croaker (Argyrosomus argentatus) Blended Surimi at Different Setting Conditions

2. Fatty acids profile in mechanically recovered meat from common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, Val.)

3. Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH

4. Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem

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3. Asian Carp, an Alternative Material for Surimi Production: Progress and Future;Foods;2022-04-30

4. Optimization of Calcium and Phosphorous Ratio in the Practical Diet of Hypophthalmichthys molitrix;Pakistan Journal of Zoology;2022

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