Assessing the Dynamic Rheology at Various Frequencies of Surimi Paste as Affected by Heating Rates and Moisture Contents-Reference-Cited by-同舟云学术

Assessing the Dynamic Rheology at Various Frequencies of Surimi Paste as Affected by Heating Rates and Moisture Contents

Published:2015-05-21 Issue:4 Volume:46 Page:302-311
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Poowakanjana Samanan¹,Park Jae W.¹²,Moon Ji hoon¹³,Yoon Won Byong³

Affiliation:

1. OSU Seafood Research and Education Center; Oregon State University; Astoria OR

2. Department of Food Bioscience and Technology; Korea University; Seoul South Korea

3. Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 South Korea

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12125/fullpdf

Reference36 articles.

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3. Rheological evaluation of different stages of squid surimi made by two methods;Campo;Annu. Trans. Nord. Rheol. Soc.,2007

4. Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests - II: Effect of water content and ingredients;Chen;Food Hydrocolloids,2008

5. Heating rate effects on high-fat and low-fat frankfurters with a high content of added water;Cofrades;Meat Sci.,1997

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