Tong Chang

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In order to evaluate effects of starches (corn starch, potato starch, and tapioca starch) on the characteristics of surimi-beef gels with microbial transglutaminase, the cooking loss, gel strength, color and rheological properties of samples were investigated. Results demonstrated that starches gave negative effects on the cooking loss of surimi-beef gels.(More)
The objective of this study was to determine the effects of salts on the physicochemical, microstructural and thermal properties of potato starch. The salting-out ions were able to decrease the solubility, swelling power, transparency and particle size of potato starch significantly (p<0.05), while the salting-in ions increased these properties(More)
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