Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions-Reference-Cited by-同舟云学术

Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions

Published:2018-02 Issue: Volume:75 Page:116-124
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Longteng,Li Qian,Shi Jing,Zhu Beiwei,Luo Yongkang

Funder

China Agriculture Research System

State Key Research and Development Plan

National Natural Science Foundation of China

Tianjin Project of Transformation and Extension of Agricultural Science and Technology Achievements

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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3. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish;Benjakul;International Journal of Food Science and Technology,2004

4. The effect of whitening agents on the gel-forming ability and whiteness of surimi;Benjakul;International Journal of Food Science and Technology,2004

5. Combiantion effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel;Benjakul;Journal of Texture Studies,2010

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