Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white

INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS

Mirelys Mendez Pons, Susana Fiszman · Journal of Texture Studies · 1996 · 372 citations

Agriculture, Food Science, Materials Science +14

Functional Protein Additives in Surimi Gels

Jae W. Park · Journal of Food Science · 1994 · 295 citations

Agriculture, Food Science, Food Chemistry +14

Application of high pressure to food processing: Textural comparison of pressure- and heat-induced gels of food proteins.

Mieko Okamoto, Yukio Kawamura, Rikimaru Hayashi · Agricultural and Biological Chemistry · 1990 · 149 citations · Full text

Agriculture, Food Science, Food Engineering +12

Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting <i>(Micromesistius poutassou)</i> Muscle Proteins

Míriam Pérez-Mateos, Helena Lourenço, P. Montero et al. · Journal of Agricultural and Food Chemistry · 1997 · 147 citations · Full text

Natural Sciences, Bioengineering, Biomedical Engineering +16

Effects of Starch Properties and Thermal-processing Conditions on Surimi–Starch Gels

Hong Yang, Jae W. Park · LWT · 1998 · 103 citations

Agriculture, Food Science, Materials Science +16