Studies on fish meat gels - II. Application of differential scanning calorimetry to food technological study of fish meat gels.-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Studies on fish meat gels - II. Application of differential scanning calorimetry to food technological study of fish meat gels.

Published:1981 Issue:1 Volume:47 Page:105-111
ISSN:1349-998X
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NIPPON SUISAN GAKKAISHI

Author:

AKAHANE Takayuki,CHIHARA Satoshi,YOSHIDA Yutaka,TSUCHIYA Takahide,NOGUCHI Satoshi,OOKAMI Hiroshi,MATSUMOTO Juichiro J.

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Cited by 9 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. Multidisciplinary Approaches for Early Determination of Gelation Properties of Fish Proteins;Journal of Aquatic Food Product Technology;2007-06-07

2. Thermal Transitions of Actomyosin and Surimi Prepared from Atlantic Croaker as Studied by Differential Scanning Calorimetry;Journal of Food Science;2006-08-25

3. Elucidating Factors Affecting Floatation of Fish Ball;Journal of Food Science;2006-08

4. Rheological Properties of Fast Skeletal Myosin Rod and Light Meromyosin from Walleye Pollack and White Croaker: Contribution of Myosin Fragments to Thermal Gel Formation;Journal of Agricultural and Food Chemistry;2005-10-13

5. Thermal gelation of globulin from Phaseolus angularis (red bean);Food Research International;2002-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP