SCREENING OF SPECIAL STARCHES FOR USE IN TEMPERATURE-TOLERANT FISH PROTEIN GELS-Reference-Cited by-同舟云学术

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SCREENING OF SPECIAL STARCHES FOR USE IN TEMPERATURE-TOLERANT FISH PROTEIN GELS

Published:2010-03-04 Issue: Volume:33 Page:100-118
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

HUNT A.,GETTY K.J.,PARK J.W.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00297.x/fullpdf

Reference28 articles.

1. Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperature;HOWE;J. Food Sci.,1994

2. Microcentrifuge-based method for measuring water-holding of protein gels;KOCHER;J. Food Sci.,1993

3. Compression properties of fish-meat gel as affected by gelatinization of added starch;KONG;J. Food Sci.,1999

4. Functional properties of surimi;LANIER;Food Technol.,1986

Cited by 3 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. Restructured products from tilapia industry byproducts: The effects of tapioca starch and washing cycles;Food and Bioproducts Processing;2015-04

2. Optimization of the Surimi Production from Mechanically Recovered Fish Meat (MRFM) Using Response Surface Methodology;Journal of Food Quality;2013-01-28

3. DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH-PROTEIN INTERACTIONS;Journal of Food Quality;2010-04-06

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