Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

Food Hydrocolloids

Volumn 22, Issue 8, 2008, Pages 1513-1519

  Luo, Yongkang ^a   Shen, Huixing ^a   Pan, Daodong ^b   Bu, Guanhao ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NANJING NORMAL UNIVERSITY   (China)

Author keywords

Gel properties; Protein concentration; Setting; Silver carp surimi; Soy protein isolate

Indexed keywords

SILVER;

BREAKING DISTANCES; BREAKING FORCE; GEL PROPERTIES; GEL STRENGTHS; PROTEIN CONCENTRATIONS; SETTING CONDITION; SILVER CARP; SILVER CARP SURIMI; SOY PROTEIN ISOLATES; TEXTURAL PROPERTIES;

PROTEINS;

CYPRINIDAE; GLYCINE MAX; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 44649168725     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.10.003     Document Type: Article

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