Penny M. Amato

Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White

D. D. Hamann, Penny M. Amato, M. C. WU et al. · Journal of Food Science · 1990 · 107 citations

Nutrition, Engineering, Gel Weakening +18

Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish Muscle

L. M. Goeller, Penny M. Amato, Brian E. Farkas et al. · Journal of Food Science · 2004 · 69 citations

Animal Physiology, Engineering, Sorbitol Solutions +10

Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization

Míriam Pérez-Mateos, Penny M. Amato, Tyre C. Lanier · Journal of Food Science · 2004 · 58 citations

Food Chemistry, Biopolymer Gel, Chemical Engineering +9

Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat‐Set Muscle Gels

Penny M. Amato, Donald D. Hamann, H.R. BALL et al. · Journal of Food Science · 1989 · 42 citations

Shear Strain, Muscle Function, Engineering +18

Calcium Effects on the Functionality of a Modified Whey Protein Ingredient

Debra A. Clare, S. John Lillard, S. R. RAMSEY et al. · Journal of Agricultural and Food Chemistry · 2007 · 19 citations

Nutrition, Food Biophysics, Protein Refolding +16