Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 20-28

  Kong, Wenjun ^a   Zhang, Tao ^a   Feng, Dandan ^a   Xue, Yong ^a   Wang, Yuming ^a   Li, Zhaojie ^a   Yang, Wenge ^b   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b NINGBO UNIVERSITY   (China)

Author keywords

Alaska Pollock surimi; Gel properties; High temperature treatment; Modified starch

Indexed keywords

GELS; PLANTS (BOTANY); TEMPERATURE; VISCOSITY;

ALASKA POLLOCK SURIMI; CASSAVA STARCH; GEL PROPERTIES; GEL STRENGTHS; HIGH TEMPERATURE TREATMENTS; HIGH VISCOSITIES; MODIFIED STARCHES; SURIMI GELS; TEMPERATURE TREATMENTS;

STARCH;

EID: 84949651368     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.023     Document Type: Article

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