Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem
Geun-Ho Kang, Han-Sul Yang, Jin-Yeon Jeong, Sang-Hoon Moon, Sun-Jin Hur, Gu-Boo Park, Seon-Tea Joo
Asian-Australas J Anim Sci. 2007;20(7):1127-1134.   Published online 2007 Jun 27     DOI: https://doi.org/10.5713/ajas.2007.1127
Citations to this article as recorded by Crossref logo
Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures
Ping Gui, Longteng Zhang, Hui Hong, Ligeng Feng, Yongkang Luo
International Journal of Food Properties.2018; 21(1): 2250.     CrossRef
Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture
Ilgin Paker, Kristen E Matak
Journal of the Science of Food and Agriculture.2016; 96(1): 280.     CrossRef
Quality of shrimp analogue product as affected by addition of modified potato starch
S. Remya, S. Basu, G. Venkateshwarlu, C. O. Mohan
Journal of Food Science and Technology.2015; 52(7): 4432.     CrossRef
Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase
Sochaya Chanarat, Soottawat Benjakul, Youling L. Xiong
Journal of Food Science and Technology.2014;[Epub]     CrossRef
Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates
Sochaya Chanarat, Soottawat Benjakul
Food Chemistry.2013; 136(2): 929.     CrossRef
Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally
Yasir Ali Arfat, Soottawat Benjakul
Food Chemistry.2013; 141(3): 2848.     CrossRef
EFFECTS OF MUSCLE FIBER TYPES ON GEL PROPERTY OF SURIMI-LIKE MATERIALS FROM CHICKEN, PORK AND BEEF
GEUN-HO KANG, GU-BOO PARK, SEON-TEA JOO, MOOHA LEE, SUNG-KI LEE
Journal of Muscle Foods.2010; 21(3): 570.     CrossRef