PHYSICAL CHARACTERISTICS OF SURIMI AND BACTERIAL CELLULOSE COMPOSITE GEL-Reference-Cited by-同舟云学术

PHYSICAL CHARACTERISTICS OF SURIMI AND BACTERIAL CELLULOSE COMPOSITE GEL

Published:2009-11-11 Issue:4 Volume:34 Page:1363-1379
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

LIN SHIH-BIN,CHEN LI-CHEN,CHEN HUI-HUANG

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2009.00533.x/fullpdf

Reference33 articles.

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2. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters;BARBUT;Int. J. Food Sci. Technol.,1996

3. Effects of polysaccharides on thermo-gelation of surimi and cooking-tolerance of heated surimi gel prepared from horse mackerel;CHEN;Food Sci. Agric. Chem. (Taiwan),2000a

4. Effects of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko;CHEN;Fish. Sci.,2000b

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