Microstructure ofsuwari andkamaboko sardine surimi gels
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
1. Denaturation and Aggregation of Chicken Myosin Isoforms
2. Influence of transition rates and scan rate on kinetic simulations of differential scanning calorimetry profiles of reversible and irreversible protein denaturation
3. Suwari and Kamaboko Sardine Gels: Effect of Heat Treatment on Solubility of Networks
4. Sardine Surimi Gels as Affected by Salt Concentration, Blending, Heat Treatment and Moisture
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2. High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi;Journal of Food Engineering;2015-02
3. Gel Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix): Effects of Whey Protein Concentrate, CaCl2, and Setting Condition;Journal of Aquatic Food Product Technology;2014-08-04
4. Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products;Food and Bioprocess Technology;2012-01-11
5. Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat;Fisheries Science;2011-04-09
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