Gel strengthening effect of zinc salts in surimi from yellow stripe trevally
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference39 articles.
1. Gelling characteristics of surimi from yellow stripe trevally (Selaroides leptolepis);Arfat;International Aquatic Research,2012
2. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally;Arfat;Food Chemistry,2012
3. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidized phenolic compounds;Balange;Food Chemistry,2009
4. Protein gel ultrastructure and functionality;Barbut,1994
5. Effect of sodium level on the microstructure and the texture of whey protein isolate gels;Barbut;Food Research International,1995
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