RHEOLOGICAL AND CALORIMETRIC INVESTIGATIONS OF STARCH‐FISH PROTEIN SYSTEMS DURING THERMAL PROCESSING,

Journal of Texture Studies

Volumn 16, Issue 1, 1985, Pages 53-74

  WU, M C ^a   HAMANN, D D ^a   LANIER, T C ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84981407132     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1985.tb00679.x     Document Type: Article

References (32)

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4. Effect of bread ingredients on starch gelatinization properties as measured in the amylograph
5. Structural failure in selected raw fruits and vegetables
6. Phase transitions of starch‐water system
7. Differential scanning calorimetry of heat‐moisture treated wheat and potato starches
8. Protein gels
9. Some observations on the mechanism of starch gelation
10. Effect of sodium chloride on the pasting of wheat starch granules
11. Effect of flour components and dough ingredients on starch gelatinization
12. Effect on the gelatinization temperature of wheat starch granules of prolonged treatment with water at 50 deg;C
13. Failure Characteristics of Solid Foods
14. The effect of sucrose on the properties of some starches and flour
15. Bestimmung der wasserbindung des fieisches: Schnelle, nichtplanimetrische auswertung der filterpapier‐press‐ methode
16. Functional properties of proteins in foods: A survey
17. Starch texture
18. Heat gelation properties of actomyosin and surimi prepared from Atlantic croaker
19. Final strengths and rheological changes during processing of thermally induced fish muscle gels
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21. Elastic properties of kamaboko (fish meat jelly)
22. Theory and Practice of Manufacturing of Fish Gel Products
23. Gelatinisation of starch and wheat flour starch‐ A review
24. Food Dispersions
25. The effect of salts on the gelatinization of wheat starch
26. Effect of sugars on starch gelatinization
27. Effect of sugars on starch gelatinization
28. Thermal properties of the starch/water system. Part 1. Measurement of heat of gelatinization by differential scanning calorimetry
29. Determination of water holding capacity of fresh meats
30. Thermal transitions of actomyosin and surimi prepared from Atlantic croaker as studied by differential scanning calorimetry
31. Rigidity and viscosity changes of croaker actomyosin during thermal gelation
32. Thermal transitions of admixed starch/fish protein systems during heating