Effect of corn starch on the structure, physicochemical and gel properties of hairtail ( Trichiurus haumela ) myosin-Reference-Cited by-同舟云学术

Effect of corn starch on the structure, physicochemical and gel properties of hairtail ( Trichiurus haumela ) myosin

Published:2020-12-13 Issue:6 Volume:56 Page:2843-2852
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Mi Hongbo¹²³^ORCID,Liang Shangyun¹²³,Li Zhenghan¹²³,Yi Shumin¹²³,Chen Jingxin¹²³,Li Xuepeng¹²³,Li Jianrong¹²³

Affiliation:

1. College of Food Science and Technology Bohai University Jinzhou Liaoning121013China

2. National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning121013China

3. National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsJinzhou Liaoning121013China

Funder

Liaoning Revitalization Talents Program

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14921

Reference40 articles.

1. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

2. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

3. Determination of Surface Hydrophobicity of Fast and Slow Myosins from Rabbit Skeletal Muscles: Implication in Heat-Induced Gelation

4. Characterization of fish myosin aggregates using static and dynamic light scattering

5. THERMAL GELATION PROPERTIES OF MYOFIBRILLAR PROTEIN AND GELATIN COMBINATIONS

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