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Food Hydrocolloids, ISSN 0268-005X, 01/2015, Volume 43, pp. 125 - 131
Journal Article
Advanced Materials, ISSN 0935-9648, 09/2016, Volume 28, Issue 36, pp. 7993 - 8000
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 03/2013, Volume 115, Issue 1, pp. 115 - 120
► The effects of high-temperature treatment on the surimi gels were studied. ► The gel strength decreased significantly as treating temperature increased. ►... 
Surimi gel | Alaska Pollock | High-temperature | Protein solubility | Texture | ENGINEERING, CHEMICAL | MYOSIN | FOOD SCIENCE & TECHNOLOGY | GELATION | ACTOMYOSIN | PROTEINS | Proteins | Networks | Frames | Gels | Hydrogen bonds | Heating | Chains | Foods | Surimi
Journal Article
Polimery/Polymers, ISSN 0032-2725, 2018, Volume 63, Issue 1, pp. 18 - 24
Journal Article
Chemical Society Reviews, ISSN 0306-0012, 6/2012, Volume 41, Issue 14, pp. 486 - 4883
Journal Article
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2015, Volume 45, pp. 196 - 202
Previous studies have found that the gel strength of the surimi decreased significantly with treating temperature increasing from 100 °C to 120 °C, which... 
Surimi gels | Alaska Pollock | High-temperature treatment | Hydrolyzed wheat gluten | TEXTURAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | MICROBIAL TRANSGLUTAMINASE | GELATION | CHEMISTRY, APPLIED | PROTEINS | Surface active agents | Analysis | Myosin | Muscle proteins | Electron microscopy | Sulfates | Gluten | Wheat | Proteins | Networks | Gels | Surface layer | Surimi | Texture | Relaxation time | Dispersion
Journal Article
Angewandte Chemie International Edition, ISSN 1433-7851, 03/2017, Volume 56, Issue 14, pp. 3847 - 3851
Journal Article