Interactions of κ-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15183.x/fullpdf
Reference18 articles.
1. EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS
2. Carrageenan Effects on Thermal Stability of Meat Proteins
3. Effect of Pressure/Heat Combinations on Blue Whiting (Micromesistius poutassou) Washed Mince: Thermal and Mechanical Properties
4. Preactivated Iota-carrageenan and its Rheological Effects in Composite Surimi Gel
5. Addition of hydrocolloids and non-muscle proteins to sardine (Sardina pilchardus) mince gels
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