Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts-Reference-Cited by-同舟云学术

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Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts

Published:2012-12-17 Issue:1 Volume:36 Page:51-58
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Hunt Angela¹,Park Jae W.¹

Affiliation:

1. OSU Seafood Lab and Department of Food Science and Technology; Oregon State University; 2001 Marine Dr., Rm. #253 Astoria OR 97103

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12010/fullpdf

Reference38 articles.

1. Influence of carrageenan addition on turkey meat sausages properties;Ayadi;J. Food Eng.,2009

2. Effects of partial sodium replacement with other chloride salts on the physical and sensory properties of turkey frankfurters;Barbut;Can. Inst. Food Sci. Technol. J.,1988

3. The carrageenan connection IV;Bixler;Br. Food J.,1993

4. Effect of alkali ions on myosin conformation;Cheung;Biopolymers,1971

5. The influence of carrageenan on the properties of low-fat frankfurters;Cierach;Meat Sci.,2009

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5. Design of glucono‐ δ ‐lactone‐induced pinto bean protein isolate/ κ ‐carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior;Journal of the Science of Food and Agriculture;2022-11-02

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