Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments-Reference-Cited by-同舟云学术

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Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

Published:2016-05 Issue: Volume:56 Page:20-28
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kong Wenjun,Zhang Tao,Feng Dandan,Xue Yong,Wang Yuming,Li Zhaojie,Yang Wenge,Xue Changhu

Funder

National Natural Science funds

Special Funds for Scientific Research on Public Causes

Special funds for “Taishan Scholars”

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Influence of the starch content in the viscoelastic properties of surimi gels;Campo;Journal of Food Engineering,2008

2. Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process;Chaijan;European Food Research and Technology,2006

3. Dynamic rheological measurements on heat-induced myosin gels: effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate;Chang;Journal of the Science of Food and Agriculture,1986

4. Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel;Duangmal;International Journal of Food Science & Technology,2010

5. Comparative study on chemical and gel-forming properties of surimi from freshwater and marine fish during frozen storage;Endoo,2014

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4. Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature;Food Hydrocolloids;2024-08

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