Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma-Reference-Cited by-同舟云学术

Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma

Published:2008-11-17 Issue:4 Volume:11 Page:820-832
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Rawdkuen Saroat¹,Benjakul Soottawat²,Visessanguan Wonnop³,Lanier Tyre C.⁴

Affiliation:

1. a Food Technology Program, School of Agro-Industry , Mae Fah Luang University , Muang, Chiangrai, Thailand

2. b Department of Food Technology, Faculty of Ago-Industry , Prince of Songkla University , Hat Yai, Songkhla, Thailand

3. c National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency , Klong Luang, Pathumthani, Thailand

4. d Department of Food Science , North Carolina State University , Raleigh, NC, USA

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942910701624744

Reference32 articles.

1. A COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF DIFFERENT FRACTIONS OF CHICKEN MYOFIBRILLAR PROTEINS

2. Rheology for the food industry

3. Gelation of Chicken Muscle Myofibrillar Proteins Treated with Protease Inhibitors and Phosphates

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