Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

MI Hossain, K Morioka, FH Shikha… - Journal of the Science of …, 2011 - Wiley Online Library
BACKGROUND: The physical attribute of heat‐induced gel texture is highly dependent on
the microstructure of the gel. In this study the microstructures of walleye pollack surimi gels …
被引用次数：14 相关文章

[引用][C] Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy …

MI HOSSAIN, K MORIOKA… - Journal of the science …, 2011 - pascal-francis.inist.fr
Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the
inhibition of the polymerisation and degradation of myosin heavy chain CNRS Inist …

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain.

MI Hossain, K Morioka, FH Shikha… - … of the Science of Food and …, 2011 - europepmc.org
Background The physical attribute of heat-induced gel texture is highly dependent on the
microstructure of the gel. In this study the microstructures of walleye pollack surimi gels …

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain.

MI Hossain, K Morioka, FH Shikha, Y Itoh - 2011 - cabidigitallibrary.org
BACKGROUND: The physical attribute of heat-induced gel texture is highly dependent on
the microstructure of the gel. In this study the microstructures of walleye pollack surimi gels …

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

MI Hossain, K Morioka… - Journal of the science …, 2011 - pubmed.ncbi.nlm.nih.gov
Background The physical attribute of heat-induced gel texture is highly dependent on the
microstructure of the gel. In this study the microstructures of walleye pollack surimi gels …

[引用][C] Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy …

MI Hossain, K Morioka, FH Shikha… - Journal of the Science …, 2011 - ui.adsabs.harvard.edu
Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the
inhibition of the polymerisation and degradation of myosin heavy chain - NASA/ADS Now on …
[PDF] researchgate.net

[PDF][PDF] Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy …

MI Hossain, K Morioka, FH Shikhaa, Y Itohb - researchgate.net
BACKGROUND: The physical attribute of heat-induced gel texture is highly dependent on
the microstructure of the gel. In this study the microstructures of walleye pollack surimi gels …

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

MI Hossain, K Morioka, FH Shikha, Y Itoh - Journal of the Science of Food …, 2010 - infona.pl
BACKGROUND: The physical attribute of heat‐induced gel texture is highly dependent on
the microstructure of the gel. In this study the microstructures of walleye pollack surimi gels …

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

MI Hossain, K Morioka, FH Shikha… - Journal of the Science of …, 2011 - Wiley Online Library
BACKGROUND: The physical attribute of heat‐induced gel texture is highly dependent on
the microstructure of the gel. In this study the microstructures of walleye pollack surimi gels …

[引用][C] Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy …

MI HOSSAIN, K MORIOKA, FH SHIKHA, Y ITOH - … of the science of food and …, 2011 - Wiley