Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture-Reference-Cited by-同舟云学术

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Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture

Published:2015-02-13 Issue:1 Volume:96 Page:280-286
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Paker Ilgin¹,Matak Kristen E¹

Affiliation:

1. Animal and Nutritional Sciences; West Virginia University; PO Box 6108 Morgantown WV USA

Funder

HATCH Program Project #

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. Factors influencing gel formation by myofibrillar proteins in muscle foods;Sun;Compr Rev Food Sci Food Saf,2011

2. Factors affecting molecular characteristics of whey protein gelation;Boye;Int Dairy J,1995

3. Gelation phenomena of soybean globulins: protein-protein interactions;Catsimpoolas;Cereal Chem,1970

4. Transglutaminase effects on low temperature gelation of fish protein sols;Lee;J Food Sci,1997

5. Nondisulfide covalent cross-linking of myosin heavy chain in ‘setting’ of Alaska pollock and Atlantic croaker surimi;Kamath;J Food Biochem,1992

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1. Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage;Food Analytical Methods;2017-05-29

2. Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels;Food Science & Nutrition;2017-01-22

3. Calcium hydroxide as a processing base in alkali-aided pH-shift protein recovery process;Journal of the Science of Food and Agriculture;2016-06-16

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