Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches-Reference-Cited by-同舟云学术

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Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches

Published:2018-10 Issue: Volume:118 Page:988-996
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wu Mangang,Wang Jiahao,Ge Qingfeng,Yu Hai,Xiong Youling L.

Funder

National Natural Science Foundation of China

Jiangsu Province

Jiangsu Agriculture Science and Technology Innovation

Yangzhou University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference34 articles.

1. Functions of starch in formation of starch/meat composite during heating;Li;J. Texture Stud.,2002

2. Thermal transitions of admixed starch/fish protein systems during heating;Wu;J. Food Sci.,1985

3. Relationship between the starch granule structure and the textural properties of heat-induced surimi gels;Verrez-Bagnis;Food Struct.,1993

4. Effect of starch of textural properties of surimi gel;Kim;J. Food Sci.,1987

5. Compression properties of fish-meat gel as affected by gelatinization of added starch;Kong;J. Food Sci.,1999

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