Preactivated Iota-carrageenan and its Rheological Effects in Composite Surimi Gel-Reference-Cited by-同舟云学术

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Preactivated Iota-carrageenan and its Rheological Effects in Composite Surimi Gel

Published:1998-03 Issue:2 Volume:31 Page:129-137
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Filipi I.,Lee C.M.

Publisher

Elsevier BV

Subject

Food Science

Cited by 11 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. Physicochemical properties of Tremella fuciformis polysaccharide and its interactions with myofibrillar protein;Bioactive Carbohydrates and Dietary Fibre;2017-07

2. Contribution of Three Ionic Types of Polysaccharides to the Thermal Gelling Properties of Chicken Breast Myosin;Journal of Agricultural and Food Chemistry;2014-03-17

3. Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material;Food Science and Technology International;2013-05-31

4. Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material;CyTA - Journal of Food;2013-02

5. Quality of chicken breast meat cooked in a pilot-scale radio frequency oven;Innovative Food Science & Emerging Technologies;2012-04

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