Semi-empirical Relationship between Rupture Properties of Surimi Pastes and Failure Shear Stress of Surimi Gels at Different Moisture Contents-Reference-Cited by-同舟云学术

Semi-empirical Relationship between Rupture Properties of Surimi Pastes and Failure Shear Stress of Surimi Gels at Different Moisture Contents

Author:

Park Joo Dong¹,Park Jae W.²,Yoon Won B.³⁴

Affiliation:

1. CJ Foods R&D CJ Cheiljedang; Seoul Republic of Korea

2. Seafood Laboratory & Department of Food Science and Technology; Oregon State University; Astoria OR

3. Department of Food Science and Bio Technology; Research Institute of Bioscience and Biotechnology; Chuncheon Kangwon 200-701 Republic of Korea

4. Agriculture and Life Science Research Institute; Kangwon National University; Chuncheon Kangwon 200-701 Republic of Korea

Funder

Ministry of Education, Science, and Technology

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

Reference29 articles.

3. Esturk , O. 2003 Characterization of rheological properties and thermal stability of fish myofibrillar proteins

4. Effects of moisture content on non-fracture dynamic properties and fracture quality of Pacific whiting surimi;Esturk;J. Food Sci. Biotechnol.,2006

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