Chemically induced covalent crosslinks affect thermorheological profiles of fish protein gels

Journal of Food Science

Volumn 62, Issue 1, 1997, Pages 29-32

  Lee, H G ^a   Lanier, T C ^a   Hamann, D D ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Crosslinking; Myofibrillar; Rubber elastic; Surimi; Torsion

Indexed keywords

EID: 0030739325     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04361.x     Document Type: Article

References (13)

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