Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia ( Orechromis niloticus ) surimi gels
Author:
Affiliation:
1. School of Food Science and Engineering, South China University of Technology Guangzhou China
2. Institute of Agriculture and Food Engineering, Kunming University of Science and Technology Kunming China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12572
Reference39 articles.
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2. Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils
3. Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics
4. Quality changes in high pressure processed cod, salmon and mackerel during storage
5. Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret ( Pampus argenteus )
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