6Kim J M, Lee S Y. Effect of starch of textural properties of surimi gel[ J] .Journal of Food Science, 1987,52(3) :722-725. 被引量:1
7Yang H,Park J W.Effects of starch properties and thermal-processing conditions on surimi - starch gels [ J ] . LWT - Food Science and Technology, 1998,31 ( 4 ) :344-353. 被引量:1
8Salvador P, Toldra M, Saguer. Microstructure - function relationships of heat- induced gels of porcine haemoglobin [ J ]. Food Hydrocolloids ,2009,23 ( 7 ) : 1654-1659. 被引量:1
9H Liu, X M Xu, Sh D Guo.Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics [J]. Food Science and Technology ,2007,40 (6) :946-954. 被引量:1
10Tanglertpaibul T, Rao M.Rheological properties of tomato concentrates as affected by partical size and methods of concentration [ J ] . Journal of Food Science, 1987, 52 ( 1 ) : 141-145. 被引量:1