Rheological Properties of Gels Made from High- and Low-Quality Sardine (Sardina pilchardus) Mince with Added Nonmuscle Proteins-Reference-Cited by-同舟云学术

Rheological Properties of Gels Made from High- and Low-Quality Sardine (Sardina pilchardus) Mince with Added Nonmuscle Proteins

Published:1996-01-01 Issue:3 Volume:44 Page:746-750
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gómez-Guillén M. Carmen¹,Borderías A. Javier¹,Montero Pilar¹

Affiliation:

1. Departamento de Ciencia y Tecnología de Carne y Pescado, Instituto del Frío, Ciudad Universitaria, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950338q

Reference32 articles.

1. Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.

2. Alvarez, C. Influencia de factores físico-químicos en la formación de geles elaborados con surimi de sardina (Sardina pilchardusW.). Doctoral Thesis, Facultad de Veterinaria, Universidad Complutense de Madrid, 1983.

Cited by 29 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. Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model;Food Science & Nutrition;2021-07-19

2. Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince;Food Chemistry;2018-01

3. Characterization and Cryoprotection of Invasive Silver Carp (Hypophthalmicthys molitrix) Protein Hydrolysates;Journal of Aquatic Food Product Technology;2014-08-21

4. Valorization and Integral Use of Seafood By-Products;Contemporary Food Engineering;2013-08-13

5. Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material;CyTA - Journal of Food;2013-02