Combination effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel

Journal of Texture Studies

Volumn 41, Issue 3, 2010, Pages 341-357

  Benjakul, Soottawat ^a   Yarnpakdee, Suthasinee ^a   Visessanguan, Wonnop ^b   Phatcharat, Suttirug ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Autolysis; CaCl2; Gel; Goatfish; Setting; Surimi; Whey protein concentrate

Indexed keywords

AUTOLYSIS; CACL2; GOATFISH; SURIMI; WHEY PROTEIN CONCENTRATE;

ANTIGEN-ANTIBODY REACTIONS; CALCIUM CHLORIDE; DRIERS (MATERIALS); PROTEINS;

GELS;

MULLIDAE; MULLOIDICHTHYS MARTINICUS;

EID: 77955928577     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00228.x     Document Type: Article

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