Application of biopolymers for improving the glass transition temperature of hairtail fish meat-Reference-Cited by-同舟云学术

Application of biopolymers for improving the glass transition temperature of hairtail fish meat

Published:2017-10-30 Issue:4 Volume:98 Page:1437-1443
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Yu Haixia¹²,Yang Shuibing¹²,Yuan Chunhong³,Hu Qinglan¹²,Li Yuan¹²^ORCID,Chen Shiguo²,Hu Yaqin¹²

Affiliation:

1. Ocean Research Center of Zhoushan; Zhejiang University; Zhoushan China

2. National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China

3. Production and Environmental Management, Faculty of Agriculture; Iwate University; Morioka Japan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference31 articles.

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4. The question of high- or low-temperature glass transition in frozen fish: construction of the supplemented state diagram for tuna muscle by differential scanning calorimetry;Orlien;Agric Food Chem,2003

5. Glass transition properties of frozen and freeze-dried surimi products: effects of sugar and moisture on the glass transition temperature;Ohkuma;Food Hydrocolloids,2008

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