SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 109-112

Textural and physical properties of acid-induced and potassium-substituted low-sodium surimi gels

(3) Lian, P Z a Lee, C M a Chung, K H b

a UNIVERSITY OF RHODE ISLAND (United States)

b Seoul National University of Science and Technology (South Korea)

Author keywords

Acid; Gel; Physicochemical properties; Potassium; Surimi

Indexed keywords

EID: 0036191723 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2002.tb11368.x Document Type: Article

Times cited : (18)

References (23)

1
- 0021782026
- Functionality of muscle proteins in gelation mechanisms of structured meat products
- (1985) CRC Cric Rev Food Sci Nutr , vol.22 , Issue.1 , pp. 27-106
- Asghar, A.¹ Samejima, K.² Yasui, T.³

2
- 84987306854
- Effects of reduced sodium chloride and added phosphate on physical and sensory properties of turkey frankfurters
- (1988) J Food Sci , vol.53 , Issue.1 , pp. 62-66
- Barbut, S.¹ Maurer, A.² Lindsay, R.C.³

3
- 84986734273
- 35Cl nuclear magnetic resonance studies of the interaction of chloride ions with meat in the presence of tripolyphosphate
- (1987) J Sci Food Agric , vol.41 , Issue.3 , pp. 267-275
- Belton, P.S.¹ Packer, K.J.² Southon, T.E.³

4
- 0000592111
- Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions
- (1996) J Food Sci , vol.61 , Issue.2 , pp. 362-366
- Chawla, S.P.¹ Venugopal, V.² Nair, P.M.³

5
- 84981377035
- Analysis of surimi gel properties by compression and penetration tests
- (1989) J Text Stud , vol.20 , Issue.3 , pp. 363-377
- Chung, K.H.¹ Lee, C.M.²

6
- 0002562655
- Water and ice
- Fennema OR, editor. New York, N.Y.: Marcel Dekker, Inc.
- (1985) Food chemistry , pp. 23-68
- Fennema, O.R.¹

7
- 0022342750
- Slow lowering of pH induces gel formation of myosin
- (1985) Food Chem , vol.18 , Issue.3 , pp. 169-178
- Fretheim, K.¹ Egelandsdal, B.² Harbitz, O.³

8
- 0027023594
- Mechanisms of meat batter stabilization: A review
- (1992) CRC Cric Rev Food Sci Nutr , vol.32 , Issue.4 , pp. 299-332
- Gordon, A.¹ Barbut, S.²

9
- 84981426625
- The rheology of minced meat
- (1975) J Text Stud , vol.6 , Issue.3 , pp. 281
- Hamm, R.¹

10
- 84985232728
- Effects of complete or partial replacement of sodium chloride on processing and sensory properties of hams
- (1982) J Food Sci , vol.47 , Issue.6 , pp. 1776-1778
- Hand, L.W.¹ Terrell, R.N.² Smith, G.C.³

11
- 0008589629
- Thermo-disintegration of meat jelly
- Shimizu Y, editor. Tokyo, Japan: Koseisha Koseikaku
- (1982) Science and technology of fish products , pp. 36-48
- Makinodan, Y.¹

12
- 0001021712
- Cryostabilization of protein in surimi
- Lanier TC, Lee CM, editors. New York, N.Y.: Marcel Dekker, Inc.
- (1992) Surimi technology , pp. 273-302
- Matsumoto, J.J.¹ Noguchi, S.²

13
- 0002261663
- Reduced sodium usage in poultry muscle foods
- (1983) Food Technol , vol.37 , Issue.7 , pp. 60-66
- Maurer, A.J.¹

14
- 84985204868
- Thermally induced gelation of selected comminuted muscle system - Rheological changes during processing, final strengths and microstructure
- (1984) J Food Sci , vol.49 , Issue.6 , pp. 1496-1505
- Montejano, J.G.¹ Hamann, D.D.² Lanier, T.C.³

15
- 0000323022
- Chemistry of surimi gelation
- Lanier TC, Lee CM, editors. New York, N.Y: Marcel Dekker, Inc.
- (1992) Surimi technology , pp. 389-427
- Niwa, E.¹

16
- 84985206869
- Effect of rigor state, level of salt and sodium tripolyphosphate on physical, chemical and sensory properties of frankfurter-type sausages
- (1983) J Food Sci , vol.48 , Issue.4 , pp. 1036-1038
- Puolanne, E.J.¹ Terrell, R.N.²

17
- 84971620957
- Dynamic viscoelastic behavior of natural actomyosin and myosin during thermal gelation
- (1988) J Food Sci , vol.53 , Issue.3 , pp. 924-928
- Sano, T.¹ Noguchi, S.F.² Tsuchiya, T.³ Matsumoto, J.J.⁴

18
- 84987300642
- Thermal gelation characteristics of myosin subfragments
- (1990) J Food Sci , vol.55 , Issue.1 , pp. 55-58
- Sano, T.¹ Noguchi, S.F.² Matsumoto, J.J.³ Tsuchiya, T.⁴

19
- 22944432115
- Mechanisms of fish muscle gelation
- (1992) Food Res Int , vol.25 , pp. 381-388
- Stone, A.P.¹ Stanley, D.W.²

20
- 85037311564
- The effect of pH on salted and no-salt surimi gels
- 1990 Dec 2-5; Orlando, Fla. Gainesville FL: Florida Sea Grant Program
- (1990) Proc. of the 15th Annual Conf.: Tropical and Subtropical Fisheries Technological Conf. of the Americas, in 2nd Joint Meeting with Atlantic Fisheries Technology Conf. , pp. 430-434
- Trevino, B.¹ Morrissey, M.²

21
- 0028265237
- Gelation of shark myofibrillar protein by weak organic acids
- (1994) Food Chem , vol.50 , Issue.2 , pp. 185-190
- Venugopal, V.¹ Doke, S.N.² Nair, P.M.³

22
- 77955655072
- Structure-function relationships of muscle proteins
- Damodaran S, Paraf A, editors. New York, N.Y.: Marcel Dekker, Inc.
- (1997) Food proteins and their applications , pp. 341-392
- Xiong, Y.L.¹

23
- 84985258656
- Myofibrillar protein gelation: Viscoelastic changes related to heating procedures
- (1994) J Food Sci , vol.59 , Issue.4 , pp. 734-738
- Xiong, Y.L.¹ Blanchard, S.P.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.