The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

Bibliographic Details
Published in:Food Hydrocolloids
Main Authors: Ji, Lei, Xue, Yong, Zhang, Tao, Li, Zhaojie, Xue, Changhu
Other Authors: National Natural Science Funds, National Natural Science Fund of China
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2017
Subjects:
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1016/j.foodhyd.2016.08.011
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spelling crelsevierbv:10.1016/j.foodhyd.2016.08.011 2024-05-19T07:27:38+00:00 The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels Ji, Lei Xue, Yong Zhang, Tao Li, Zhaojie Xue, Changhu National Natural Science Funds National Natural Science Fund of China 2017 http://dx.doi.org/10.1016/j.foodhyd.2016.08.011 https://api.elsevier.com/content/article/PII:S0268005X16303502?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X16303502?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Hydrocolloids volume 63, page 77-84 ISSN 0268-005X journal-article 2017 crelsevierbv https://doi.org/10.1016/j.foodhyd.2016.08.011 2024-04-24T06:54:47Z Article in Journal/Newspaper alaska pollock Alaska ScienceDirect (Elsevier) Food Hydrocolloids 63 77 84
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
author2 National Natural Science Funds
National Natural Science Fund of China
format Article in Journal/Newspaper
author Ji, Lei
Xue, Yong
Zhang, Tao
Li, Zhaojie
Xue, Changhu
spellingShingle Ji, Lei
Xue, Yong
Zhang, Tao
Li, Zhaojie
Xue, Changhu
The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
author_facet Ji, Lei
Xue, Yong
Zhang, Tao
Li, Zhaojie
Xue, Changhu
author_sort Ji, Lei
title The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
title_short The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
title_full The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
title_fullStr The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
title_full_unstemmed The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
title_sort effects of microwave processing on the structure and various quality parameters of alaska pollock surimi protein-polysaccharide gels
publisher Elsevier BV
publishDate 2017
url http://dx.doi.org/10.1016/j.foodhyd.2016.08.011
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genre alaska pollock
Alaska
genre_facet alaska pollock
Alaska
op_source Food Hydrocolloids
volume 63, page 77-84
ISSN 0268-005X
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodhyd.2016.08.011
container_title Food Hydrocolloids
container_volume 63
container_start_page 77
op_container_end_page 84
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