Gelation Properties and Industrial Application of Functional Protein from Fish Muscle-2. Properties of Functional Protein Gel from Fish, Chicken Breast and Pork Leg and Optimum Formulation
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200414714208028.pdf
Reference9 articles.
1. Recovery of Functional Proteins from Herring (Clupea harengus) Light Muscle by an Acid or Alkaline Solubilization Process
2. Effect of Frozen Storage on the Gel-forming Properties of Hoki (Macruronus novaezelandiae)
3. Surimi Production from Partially Processed and Frozen Pacific Whiting (Merluccius productus)
4. New developments in manufacturing of Surimi and Surimi seafood
5. Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel
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