Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix-Reference-Cited by-同舟云学术

Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix

Published:2019-11-28 Issue:12 Volume:84 Page:3634-3641
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yi Shumin¹^ORCID,Huo Yan¹,Qiao Cuiping¹,Wang Wei¹,Li Xuepeng¹^ORCID

Affiliation:

1. College of Food Science and TechnologyBohai Univ., Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Natl. R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning 121013 China

Funder

Natural Science Foundation of Liaoning Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14761

Reference30 articles.

1. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology

2. Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage