Effects of Temperature on Viscoelastic Properties and Activation Energies of Surimi Gels with Heating Methods

Choi, Won-Seok; Lee, Cherl-Ho

doi:10.13050/foodengprog.1998.2.3.227

Food Eng. Prog. 1998; 2(3):227-234

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.227

Article

가열방법에 따른 고기플 젤들의 점탄성 독성에 미치는 온도의 영항 및 할성화에너지

최원석¹, 이철호¹^,^*

Effects of Temperature on Viscoelastic Properties and Activation Energies of Surimi Gels with Heating Methods

Won-Seok Choi¹, Cherl-Ho Lee¹^,^*

Author Information & Copyright ▼

¹고려대학교 생명공학원 식품가공핵심기술연구센터

¹Center for Advanced Food Science and Technology (CAFST) Graduate School of Biotechnology, Korea University

^*Corresponding author: Lee, Cherl-Ho Center for Advanced Food Science and Technology(CAFST), Graduate School of Biotechnology, Korea University, Seoul, 136-701, Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1998