The effects of endogenous proteases within abdominal muscle parts on the rheological properties of thermally induced gels from white croaker (Pennahia argentata)-Reference-Cited by-同舟云学术

The effects of endogenous proteases within abdominal muscle parts on the rheological properties of thermally induced gels from white croaker (Pennahia argentata)

Published:2018-12 Issue: Volume:268 Page:498-503
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ueki Nobuhiko,Matsuoka Yoko,Wan Jianrong,Watabe Shugo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. Multicatalytic proteinase in fish muscle;Folco;Archives of Biochemistry and Biophysics,1988

4. Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products;Fukushima;Journal of Food Engineering,2007

5. Rheological properties of fast skeletal myosin rod and light meromyosin from walleye pollack and white croaker: Contribution of myosin fragments to thermal gel formation;Fukushima;Journal of Agricultural and Food Chemistry,2005

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