High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi

Journal of Food Engineering

Volumn 146, Issue , 2015, Pages 23-27

  Zhu, Zhiwei ^a   Lanier, Tyre C ^b   Farkas, Brian E ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Heat induced gelation; High pressure; Setting; Surimi; Threadfin bream

Indexed keywords

ATMOSPHERIC PRESSURE; COVALENT BONDS; CROSSLINKING; GELATION; GELS; PROTEINS; SCANNING ELECTRON MICROSCOPY; SETTING;

COMBINED TREATMENT; COMPACT MICROSTRUCTURE; CROSS-LINKED POLYMERS; DISULFIDE BONDS; HIGH PRESSURE; PROTEIN DEGRADATION; SURIMI; THREADFIN BREAMS;

HIGH PRESSURE EFFECTS;

EID: 84907899400     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.08.021     Document Type: Article

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