Effect of furcellaran incorporation on gel properties of sardine surimi-Reference-Cited by-同舟云学术

Effect of furcellaran incorporation on gel properties of sardine surimi

Published:2021-07-21 Issue:11 Volume:56 Page:5957-5967
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Petcharat Tanyamon¹²^ORCID,Chaijan Manat²^ORCID,Karnjanapratum Supatra³^ORCID

Affiliation:

1. Professional Culinary Arts Program School of Management Walailak University Nakhon Si Thammarat 80161 Thailand

2. Department of Food Science and Innovation Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Thasala, Nakhon Si Thammarat 80161 Thailand

3. School of Food Industry King Mongkut’s Institute of Technology Ladkrabang Ladkrabang, Bangkok 10520 Thailand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15246

Reference47 articles.

1. Roles of endogenous enzymes in surimi gelation

2. Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel

3. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

4. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand

5. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

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