원문정보
피인용수 : 0건 (자료제공 : 네이버학술정보)
초록
영어
The effect of rice starch at different concentrations (0, 4, 6, and 8%) on dynamic rheological properties of surimi sols was investigated by small-deformation oscillatory measurements at 10℃ and during heating from 10 to 95℃. Dynamic frequency sweeps at 10℃ showed that the magnitudes of storage modulus (G') decreased with increasing starch concentration while those of tan increased. G' values of surimi-rice starch sols during heating decreased with increasing starch concentration, indicating that the pattern of G' changes during heating was influenced by the concentration of the added rice starch. In general, the characteristic G' thermograms of all samples showed a similar sol-gel transition pattern.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
저자정보
참고문헌
자료제공 : 네이버학술정보