Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White.-Reference-Cited by-同舟云学术

Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White.

Published:1995 Issue:2 Volume:1 Page:82-88
ISSN:1881-3976
Container-title:Food Science and Technology International, Tokyo
language:en
Short-container-title:FSTI

Author:

NAKAYAMA Teruo,TOMITA Hiroko,OOI Atsushi

Publisher

Japanese Society for Food Science and Technology

Reference15 articles.

1. Arakawa, M. (1977). Electron microscopic observation of particle size. In “Lecture on New Experimental Chemistry Vol. 18 Interface and Colloid,” 1st Ed., ed. by Chemical Society of Japan. Maruzen, Tokyo, p. 383.

2. EFFECT OF GAMMA RADIATION ON RHEOLOGICAL PROPERTIES OF PHARMACEUTICAL SEMISOLIDS

3. Hultin, H.O. (1985). Characteristics of muscle tissue. In “Food Chemistry”, 2nd Ed., ed. by O.R. Fennema. Marcel Dekker, New York, p. 774.

4. Kato, A. and Nakai, S. (1980). Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochim. Biophys. Acta, 624, 13-20.

5. Lowe, B. (1958). Experimental Cookery, 4th Ed., John Wiley & Sons, New York, pp. 278-294.

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. Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion.;Food Science and Technology International, Tokyo;1998

2. Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk.;Food Science and Technology International, Tokyo;1997

3. Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk.;Food Science and Technology International, Tokyo;1996