Effect of laver powder on textual, rheological properties and water distribution of squid ( Dosidicus gigas ) surimi gel-Reference-Cited by-同舟云学术

Effect of laver powder on textual, rheological properties and water distribution of squid ( Dosidicus gigas ) surimi gel

Published:2020-09-11 Issue:6 Volume:51 Page:968-978
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Yang Rong¹^ORCID,Xu Anqi¹,Chen Yanting¹,Sun Nan¹,Zhang Jinjie¹,Jia Ru¹,Huang Tao¹^ORCID,Yang Wenge¹²

Affiliation:

1. College of Food and Pharmaceutical Sciences, Ningbo University Ningbo China

2. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China

Funder

National Key Basic Research Program For Youth

Zhejiang Xinmiao Talents Program

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12556

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4. 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

5. Effects of various hydrocolloids on gel properties of Trachinocephalus myops surimi;Chen H. H.;Food Science,2009

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