Combination model for the spatial partition of surimi protein and hydroxylpropylmethylcellulose
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Cited by 15 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. Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose);Foods;2022-01-05
2. Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus);Food Hydrocolloids;2019-04
3. Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer;International Journal of Food Properties;2017-08-08
4. HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu;Journal of the Science of Food and Agriculture;2017-03-08
5. The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel;Food Chemistry;2015-07
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