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Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio).
The demand for surimi and kamaboko is increasing in the world at the same time as the supply of the fish traditionally used has declined. In an effort to increase the range and hence supply of fish… Expand
Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel.
This study examined the effect of adding common carp sarcoplasmic proteins (Sp- P) on the gel characteristics of threadfin bream surimi and kamaboko while maintaining constant moisture and… Expand
Contribution of sarcoplasmic proteins to myofibrillar proteins gelation.
Surimi, a refined protein extract, is produced by solubilizing myofibrillar proteins during the comminuting and salting stages of manufacturing. The resulting paste gels on heating to produce… Expand
Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein.
- Natasha Yang, Yingting Liu, J. Ashton, E. Gorczyca, S. Kasapis
- Chemistry, Medicine
- Food chemistry
- 15 April 2013
Network formation of whey protein isolate (WPI) with increasing concentrations of native wheat starch (WS) has been examined. Small deformation dynamic oscillation in shear and modulated temperature… Expand
In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels
The study examined the influence of chitosan, incorporated into whey protein and wheat starch thermo gels, on the in-vitro hydrolysis of the polysaccharide. Gels were subjected to the following… Expand
Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel
Common carp is cheap and prolific in Australian waters and is regarded as an aquatic environmental pest. In order to add value to this fish species, surimi and kamaboko was prepared from common carp… Expand
Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat
Development of malodourous compounds, hexanal and p-vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5,… Expand