Effect of gellan incorporation on gel properties of bigeye snapper surimi
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
1. Effect of pectins on the gelling properties of surimi from silver carp;Barrera;Food Hydrocolloids,2002
2. Transglutaminase-mediated setting in bigeye snapper surimi;Benjakul;Food Research International,2003
3. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand;Benjakul;LWT - Food Science and Technology,2004
4. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins;Benjakul;Journal of Food Quality,2001
5. Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far);Benjakul;Journal of the Science of Food and Agriculture,2001
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