Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates-Reference-Cited by-同舟云学术

Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates

Published:2015-08 Issue: Volume:180 Page:42-47
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yin Tao,Park Jae W.

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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4. Properties of Tilapia bone powder and its calcium bioavailability based on transglutaminase assay;Hemung;International Journal of Bioscience, Biochemistry and Bioinformatics,2013

5. Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins;Hunt;Journal of Food Science,2009

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