Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage-Reference-Cited by-同舟云学术

Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

Published:2019-05 Issue: Volume:90 Page:254-265
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jia Ru,Jiang Qingqing,Kanda Maki,Tokiwa Jun,Nakazawa Naho,Osako Kazufumi,Okazaki Emiko

Funder

Ministry of Agriculture, Forestry and Fisheries, Japan

Ministry of Education, Culture, Sports, Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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3. Effect of frozen storage time on the bread crumb and aging of par-baked bread;Bárcenas;Food Chemistry,2006

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

5. Transglutaminase-mediated setting in bigeye snapper Surimi;Benjakul;Food Research International,2003

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