Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 1921-1925
- https://doi.org/10.1111/j.1365-2621.1982.tb12914.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Thermal Denaturation and Aggregation of Actomyosin from Atlantic CroakerJournal of Food Science, 1982
- Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed GelsJournal of Food Science, 1981
- Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of MyosinJournal of Food Science, 1981
- Setting of flesh sol induced by ethylsulfonylation.NIPPON SUISAN GAKKAISHI, 1981
- FISH AND KRILL PROTEIN: Processing TechnologyPublished by Springer Nature ,1981
- SENSORY AND INSTRUMENTAL EVALUATION OF MATERIAL PROPERTIES OF FISH GELSJournal of Texture Studies, 1979
- GUIDELINES TO TRAINING A TEXTURE PROFILE PANELJournal of Texture Studies, 1973
- APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTSJournal of Texture Studies, 1971
- Protein GelsAdvances in Protein Chemistry, 1948