Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage-Reference-Cited by-同舟云学术

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Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage

Published:2019-02 Issue: Volume:87 Page:772-782
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Xiangyu,Zhang Tao,Xue Yong,Xue Changhu

Funder

National Natural Science Fund of China

Changjiang Scholars and Innovative Research Team in University

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Cold gelation of globular proteins;Alting,2003

2. High pressure effects on gelation of surimi and Turkey breast muscle enhanced by microbial transglutaminase;Ashie;Journal of Food Science,1999

3. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) - Bioenergetics,2007

4. Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development;Blanco-Pascual;Food Hydrocolloids,2013

5. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods;Campo-Deaño;Journal of Food Engineering,2010

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