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Screening of special starches for use in temperature-tolerant fish protein gels
A. Hunt, K. J. Getty, J. W. Park
Department of Food Technology
Research output
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Contribution to journal
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Article
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peer-review
4
Citations (Scopus)
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Dive into the research topics of 'Screening of special starches for use in temperature-tolerant fish protein gels'. Together they form a unique fingerprint.
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Agriculture & Biology
tapioca
57%
starch
44%
screening
43%
gels
42%
waxy corn
41%
fish
35%
corn starch
26%
temperature
24%
surimi
24%
freeze-thaw cycles
22%
proteins
21%
frozen storage
14%
shear stress
12%
modified starch
7%
stickiness
7%
seafoods
7%
water
5%
texture
5%
testing
4%
Engineering & Materials Science
Starch
77%
Fish
67%
Gels
64%
Screening
57%
Proteins
56%
Temperature
24%
Shear strain
6%
Water
6%
Shear stress
5%
Textures
4%
Medicine & Life Sciences
Fish Proteins
100%
Starch
70%
Gels
50%
Manihot
45%
Temperature
44%
Zea mays
25%
Water
5%
Seafood
5%
Stress Fractures
5%
Punctures
4%
Cold Temperature
3%