Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

European Food Research and Technology

Volumn 235, Issue 2, 2012, Pages 245-251

  Ding, Yuqin ^a   Liu, Ru ^a   Rong, Jianhua ^a   Liu, Youming ^a   Zhao, Siming ^a   Xiong, Shanbai ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Actomyosin; Dynamic rheology; Grass carp; Yellowcheek carp

Indexed keywords

ACTOMYOSIN; CONCENTRATION DEPENDENCE; DYNAMIC RHEOLOGICAL BEHAVIORS; DYNAMIC RHEOLOGY; GELATION REACTIONS; GELATION TEMPERATURE; GRASS CARP; PROTEIN CONCENTRATIONS; RHEOLOGICAL BEHAVIORS; THERMAL GELATION; VISCOELASTIC PROPERTIES; YELLOWCHEEK CARP;

GELATION; GELS; PROTEINS;

RHEOLOGY;

CTENOPHARYNGODON; CYPRINIDAE;

EID: 84864363126     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1750-7     Document Type: Article

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