Effects of thermal sensitivity of fish proteins from various species on rheological properties of gels

Keyphrases

• Rheological Properties 100%
• Stress Value 100%
• Pre-incubation 100%
• Thermal Sensitivity 100%
• Fish Protein 100%
• High Thermal Stability 50%
• Low Temperature 50%
• Shear Stress 50%
• High Temperature 50%
• Myosin Heavy Chain (MyHC) 50%
• Species-specific Effect 50%
• Myofibrillar Protein 50%
• High Shear Stress 50%
• Gel Texture 50%
• Alaska Pollock 50%
• Threadfin Bream 50%
• Warm Water 50%
• Fish Species 50%
• Lizardfish 50%

Food Science

• Thermostability 100%
• Muscle Protein 100%
• Fish Protein 100%

Agricultural and Biological Sciences

• Chopping 100%
• Bream 50%
• Myofibrillar Proteins 50%
• Myosin Heavy Chain 50%
• Alaska Pollock 50%