Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels
Author:
Funder
HATCH Program
USDA Cooperative State Research Education and Extension Service
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
1. Effects of calcium level on the structure of pre-heated whey protein isolate gels;Barbut;LWT – Food Science and Technology,1995
2. Sarcoplasmic proteins and other nitrogenous compounds;Haard,1994
3. Surimi and fish mince products;Hall,1997
4. Impact of calcium hydroxide on the textural properties of buckwheat noodles;Han;Journal of Texture Studies,2012
5. Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase;Hemung;LWT – Food Science and Technology,2013
Cited by 24 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. Lubricating properties of starch-soybean lecithin compound gels using tribology analysis;LWT;2024-09
2. Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review;Trends in Food Science & Technology;2024-07
3. The effect of ohmic heating conditions and heating modes on gel properties of unwashed pre‐rigor common carp (Cyprinus carpio) surimi;Journal of Food Science;2024-06-07
4. Various factors affecting the gel properties of surimi: A review;Journal of Texture Studies;2024-06
5. A thermally induced β-cyclodextrin/benzene derivatives gel and the potential application in fracturing temporary plugging;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3