| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277707 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Critical rheological parameters for fish thermal gelling were identified. ⺠Different gel textures were correlated with rheological parameters. ⺠Higher degree of protein denaturation was linked to a hardening effect by MTGase. ⺠Lower degree of protein denaturation was linked to more deformable MTGase gels. ⺠Equations were proposed for the empirical prediction of optimal setting conditions.
Related Topics
Physical Sciences and Engineering
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Chemical Engineering (General)
Authors
Carlos Cardoso, Bernardo Ribeiro, Rogério Mendes,