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There are 24571 results for: content related to: Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat-Set Muscle Gels

  1. Gelation Behavior and Rheological Properties of Salt- or Acid-Induced Soy Proteins Soft Tofu-Type Gels

    Journal of Texture Studies

    Volume 45, Issue 1, February 2014, Pages: 62–73, Nicole Murekatete, Yufei Hua, Moses Vernonxious Madalitso Chamba, Odilon Djakpo and Caimeng Zhang

    Version of Record online : 28 OCT 2013, DOI: 10.1111/jtxs.12052

  2. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 12, September 2011, Pages: 2186–2191, Fang Li, Xianzhen Kong, Caimeng Zhang and Yufei Hua

    Version of Record online : 8 JUN 2011, DOI: 10.1002/jsfa.4437

  3. WHEY SEPARATION IN ACID SKIM MILK GELS MADE WITH GLUCONO-δ-LACTONE: EFFECTS OF HEAT TREATMENT AND GELATION TEMPERATURE

    Journal of Texture Studies

    Volume 29, Issue 4, October 1998, Pages: 413–426, JOHN A. LUCEY, PETER A. MUNRO and HARJINDER SINGH

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1998.tb00813.x

  4. UNIAXIAL COMPRESSION OF GELS MADE FROM PROTEIN AND K-CARRAGEENAN

    Journal of Texture Studies

    Volume 28, Issue 4, September 1997, Pages: 405–419, RICHARD IPSEN

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1997.tb00125.x

  5. Gels of syndiotacticity-rich poly(vinyl alcohol)–water/dimethyl sulfoxide or – water/ethylene glycol solutions

    Journal of Applied Polymer Science

    Volume 34, Issue 7, 20 November 1987, Pages: 2347–2354, Kazuo Yamaura, Hirohumi Katoh, Tetsuya Tanigami and Shuji Matsuzawa

    Version of Record online : 9 MAR 2003, DOI: 10.1002/app.1987.070340701

  6. pH shift protein recovery with organic acids on texture and color of cooked gels

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 2, 30 January 2015, Pages: 275–280, Ilgin Paker, Sarah Beamer, Jacek Jaczynski and Kristen E Matak

    Version of Record online : 6 JUN 2014, DOI: 10.1002/jsfa.6712

  7. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 12, September 2012, Pages: 2534–2542, Reza Tahergorabi, Litha Sivanandan, Sarah K Beamer, Kristen E Matak and Jacek Jaczynski

    Version of Record online : 4 APR 2012, DOI: 10.1002/jsfa.5668

  8. High-Pressure-Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure-Time-Temperature

    Journal of Food Science

    Volume 62, Issue 6, November 1997, Pages: 1183–1188, M. PÉREZ-MATEOS and P. MONTERO

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb12240.x

  9. Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins

    Journal of Food Science

    Volume 71, Issue 5, June/July 2006, Pages: C304–C312, H. G. Kristinsson and Y. Liang

    Version of Record online : 15 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00046.x

  10. MILK GEL STRUCTURE. XI. ELECTRON MICROSCOPY OF GLUCONO-δ-LACTONE-INDUCED SKIM MILK GELS

    Journal of Texture Studies

    Volume 11, Issue 1, March 1980, Pages: 35–49, V. R. HARWALKAR and MILOSLAV KALAB

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1980.tb00306.x

  11. SOME PROPERTIES of FISH GELS MADE FROM SEVERAL NORTHWEST ATLANTIC SPECIES IN the PRESENCE of HIGH and LOW SALT

    Journal of Food Processing and Preservation

    Volume 18, Issue 2, June 1994, Pages: 103–117, HUSSAIN M. BAKIR, HERBERT O. HULTIN and STEPHEN D. KELLEHER

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1994.tb00246.x

  12. Rennet-induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 12, September 2017, Pages: 3948–3957, Romdhane Karoui and Mohammad Kamal

    Version of Record online : 7 MAR 2017, DOI: 10.1002/jsfa.8257

  13. Strength of Gels Prepared from Washed and Unwashed Minces of Hoki (Macruronus novaezelandiae) Stored in Ice

    Journal of Food Science

    Volume 55, Issue 4, July 1990, Pages: 976–978, G. A. MACDONALD, J. LELIEVRE and N. D. C. WILSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb01578.x

  14. Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White

    Journal of Food Science

    Volume 55, Issue 3, May 1990, Pages: 665–669, D.D. HAMANN, P.M. AMATO, M.C. WU and E.A. FOEGEDING

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb05202.x

  15. β-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating Conditions

    Journal of Food Science

    Volume 70, Issue 1, January 2005, Pages: C79–C86, Jeffrey J. Resch, Christopher R. Daubert and E. Allen Foegeding

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09025.x

  16. Effect of Oil Content and pH on the Physicochemical Properties of Corn Starch-Soybean Oil Composites

    Cereal Chemistry

    Volume 80, Issue 2, March/April 2003, Pages: 154–158, G. A. Garzón, C. S. Gaines, A. Mohamed and D. E. Palmquist

    Version of Record online : 15 MAR 2003, DOI: 10.1094/CCHEM.2003.80.2.154

  17. In vitro characteristics of a gelling PEGDA-QT polymer system with model drug release for cerebral aneurysm embolization

    Journal of Biomedical Materials Research Part B: Applied Biomaterials

    Volume 101, Issue 8, November 2013, Pages: 1477–1488, Kristen F. Soodak, Celeste R. Brennecka and Brent L. Vernon

    Version of Record online : 22 OCT 2013, DOI: 10.1002/jbm.b.32969

  18. Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment

    Journal of Food Science

    Volume 63, Issue 4, July 1998, Pages: 660–664, J. A. LUCEY, P. A. MUNRO and H. SINGH

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1998.tb15807.x

  19. ROLE OF pH IN GEL FORMATION OF WASHED CHICKEN MUSCLE AT LOW IONIC STRENGTH

    Journal of Food Biochemistry

    Volume 25, Issue 5, October 2001, Pages: 439–457, HSIN-SUI CHANG, YUMING FENG and HERBERT O. HULTIN

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.2001.tb00751.x

  20. Influence of texture of suwari gels on kamaboko gels made from sardine (Sardina pilchardus) surimi

    Journal of the Science of Food and Agriculture

    Volume 75, Issue 4, December 1997, Pages: 472–480, Cristina Alvarez and Margarita Tejada

    Version of Record online : 28 APR 1999, DOI: 10.1002/(SICI)1097-0010(199712)75:4<472::AID-JSFA900>3.0.CO;2-P