Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels-Reference-Cited by-同舟云学术

Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels

Published:2016-09-27 Issue:3 Volume:48 Page:215-220
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Lee Myeong Gi¹²,Yoon Won Byong¹,Park Jae W.²

Affiliation:

1. Department of Food Science and Biotechnology, College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 Republic of Korea

2. OSU Seafood Research and Education Center, Oregon State University; 2001 Marine Drive Astoria, Oregon 97103 USA

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12230/fullpdf

Reference26 articles.

1. Effect of pH on color and texture of food products;Andrés-Bello;Food Engineering Reviews,2013

2. Aggregation and Denaturation Involved in Gel Formation

3. Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain;Hossain;Journal of the Science of Food and Agriculture,2011

4. Quality characteristics of imitation crab sticks made from Alaska pollack and spent laying hen meat;Hur;LWT- Food Science and Technology,2011

5. Heat induced gelling properties of actomyosin: Effect of blocking the myosin-actin interaction in heat-induced gelation of myosin in the presence of actin;Ishioroshi;Agricultural and Biological Chemistry,1980

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