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Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.
Gao, Yuanpei; Fukushima, Hideto; Deng, Shanggui; Jia, Ru; Osako, Kazufumi; Okazaki, Emiko.
Afiliação
  • Gao Y; Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan.
  • Fukushima H; Department of Marine Science and Resources Nihon University Fujisawa Japan.
  • Deng S; Department of Food Science and Technology Zhanjiang Ocean University Zhoushan China.
  • Jia R; Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan.
  • Osako K; Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan.
  • Okazaki E; Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan.
Food Sci Nutr ; 6(5): 1229-1237, 2018 Jul.
Article em En | MEDLINE | ID: mdl-30065824
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2018 Tipo de documento: Article