Effects of Starch Properties and Thermal-processing Conditions on Surimi–Starch Gels-Reference-Cited by-同舟云学术

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Effects of Starch Properties and Thermal-processing Conditions on Surimi–Starch Gels

Published:1998-04 Issue:4 Volume:31 Page:344-353
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Yang Hong,Park Jae W.

Publisher

Elsevier BV

Subject

Food Science

Cited by 73 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. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.;Food Chemistry;2024-11

2. Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching;International Journal of Biological Macromolecules;2024-06

3. Characterization of the textural properties of thermally induced starch-surimi gels: Morphological and structural observation;Food Bioscience;2024-04

4. Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Hypophthalmichthys molitrix) Surimi Gel;Foods;2024-02-23

5. Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi;International Journal of Biological Macromolecules;2024-02

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