Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing-Reference-Cited by-同舟云学术

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Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

Published:2015-05 Issue:2 Volume:61 Page:377-384
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ma Xing-Sheng,Yi Shu-Min,Yu Yong-Ming,Li Jian-Rong,Chen Jin-Ru

Funder

National Natural Science Foundation of China

National Key Technologies R&D Program of China

Engineering and Technology Research Center of Food Preservation

Processing and Safety Control of Liaoning Province

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Comparison of gelation mechanism of surimi between heat and pressure treatment by using rheological and NMR relaxation measurements;Ahmad;Journal of Food Science,2004

2. Comparison of horse mackerel and tilapia surimi gel based on rheological and 1H NMR relaxation properties;Ahmad;Fisheries Science,2005

3. Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness;Benjakul;Journal of Food Science,2008

4. Transglutaminase-mediated setting in bigeye snapper Surimi;Benjakul;Food Research International,2003

5. Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi;Benjakul;Journal of Food Biochemistry,2001

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