Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate-Reference-Cited by-同舟云学术

Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate

Published:1985-11 Issue:6 Volume:50 Page:1595-1597
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BURGARELLA J. C.,LANIER T. C.,HAMANN D. D.,WU M. C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb10541.x/fullpdf

Reference9 articles.

1. P.K. Chang, 1983 . Fabricated shellfish products containing whey protein concentrate: composition and method of preparation. U. S. Patent 4,411,917.

2. SENSORY AND INSTRUMENTAL EVALUATION OF MATERIAL PROPERTIES OF FISH GELS

3. Rheological Properties of Two Heat-Induced Protein Gels

4. B.Y. Kim, 1984 . Effect of cyclic freezing-thawing on viscosity and gel-forming properties of surimi . M.S. thesis , North Carolina State Univ.

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ảnh hưởng của phụ gia đến sự thay đổi tính chất hóa lý thịt cá xay từ cơ thịt sẫm cá ngừ (Thunnus albacares) theo thời gian bảo quản ở 00C±1;Can Tho University Journal of Science;2023-06-28

2. Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein;Journal of Texture Studies;2022-03-12

3. Effect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus;Journal of Food Measurement and Characterization;2020-02-06

4. Effects of rice residue on physicochemical properties of silver carp surimi gels;International Journal of Food Properties;2018-01-01

5. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters;Meat Science;2016-01