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Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

Article ID Journal Published Year Pages File Type
6987218 Food Hydrocolloids 2016 32 Pages PDF
Keywords
DSCCCSCACSCHCSWHCLSDHCsNCSstandard deviationleast significant differenceGel propertieshigh temperature treatmentWater-holding capacitySEMScanning electron microscopyModified starchDifferential scanning calorimetry
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments
Authors
Wenjun Kong, Tao Zhang, Dandan Feng, Yong Xue, Yuming Wang, Zhaojie Li, Wenge Yang, Changhu Xue,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
DSC
CCS
CACS
CHCS
WHC
LSD
HCs
NCS
standard deviation
least significant difference
Gel properties
high temperature treatment
Water-holding capacity
SEM
Scanning electron microscopy
Modified starch
Differential scanning calorimetry
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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