Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus)-Reference-Cited by-同舟云学术

Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus)

Published:2014-02 Issue: Volume:145 Page:212-219
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Zhen,Wang Wei,Wang Haiyan,Ye Qingfu

Funder

National High Technology Research and Development Projects 863

Ministry of Agriculture of China National Natural Science Foundation

Science and Technology Department of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. AACC International. (2010). Approved methods of analysis (11th ed.) Methods 38–12A, 44–15A, 54–21, 26–41. AACCI, St. Paul, MN.

2. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics;Aravind;Food Chemistry,2013

3. Distinctive sensory features introduced by resistant starch in baked products;Baixauli;Lwt-Food Science and Technology,2008

4. Effect of pectins on the gelling properties of surimi from silver carp;Barrera;Food Hydrocolloids,2002

5. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish;Benjakul;Food Chemistry,2003

Cited by 57 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. Structural Characterization and Application of Crosslinked Soybean Protein Isolate-Based Oleogel Containing κ-Carrageenan: A Promising Approach for Surimi Product Development;2024-09-02

2. Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi;International Food Research Journal;2024-07-01

3. Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study;Journal of Food Measurement and Characterization;2024-04-30

4. Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage;Food Hydrocolloids;2024-03

5. Quality properties of fish ball with abalone and its relationship with sensory properties;Food Chemistry: X;2024-03