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    Ilgin Paker, Kristen E Matak, Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture, Journal of the Science of Food and Agriculture, 2016, 96, 1
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    Ilgin Paker, Kristen E. Matak, Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels, LWT - Food Science and Technology, 2015, 63, 2, 985

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    Ilgin Paker, Sarah Beamer, Jacek Jaczynski, Kristen E Matak, pH shift protein recovery with organic acids on texture and color of cooked gels, Journal of the Science of Food and Agriculture, 2015, 95, 2
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    Ilgin Paker, Sarah Beamer, Jacek Jaczynski, Kristen E. Matak, The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation, LWT - Food Science and Technology, 2013, 53, 1, 37

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