Characteristics of Two-Step Heating Gels from Frozen Surimi with a Food Additive Containing TGase or a Bovine Plasma Powder.-Reference-Cited by-同舟云学术

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Characteristics of Two-Step Heating Gels from Frozen Surimi with a Food Additive Containing TGase or a Bovine Plasma Powder.

Published:1996 Issue:3 Volume:62 Page:446-452
ISSN:1349-998X
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NIPPON SUISAN GAKKAISHI

Author:

Abe Yoichi,Yasunaga Kousaku,Kitakami Seiichi,Murakami Yuriko,Ota Takao,Mihori Tomoo,Arai Ken-ichi

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. Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins;Rheology of Biological Soft Matter;2016-11-17

2. Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen;Surimi and Surimi Seafood, Third Edition;2013-10-24

3. Comparison of Effects of Plasma and Albumen Powders on the Physical Property of Heated Gels Formed from Salt-ground of Three Species Fish Frozen Surimi;Nippon Shokuhin Kagaku Kogaku Kaishi;2010

4. Effect of albumen powder on physical property of heat-induced gels formed from ground chicken mixed with fish surimi;Nihon Chikusan Gakkaiho;2010

5. Heated gel forming ability of walleye pollack frozen surimis of various grades, as measured by physical properties of heated gel and its dependence on protein concentration;NIPPON SUISAN GAKKAISHI;2009

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