Gel-forming ability of surimi from grass carp (Ctenopharyngodon idellus): Influence of heat treatment and soy protein isolate

Journal of the Science of Food and Agriculture

Volumn 86, Issue 5, 2006, Pages 687-693

  Luo, Yongkang ^a   Shen, Huixing ^a   Pan, Dodong ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NANJING NORMAL UNIVERSITY   (China)

Author keywords

Breaking distance; Breaking force; Grass carp; Soy protein isolate; Surimi

Indexed keywords

CTENOPHARYNGODON IDELLA; CYPRINUS CARPIO; GLYCINE MAX;

EID: 33645454261     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2395     Document Type: Article

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