Skip to main navigation
Skip to search
Skip to main content
Korea University Home
Home
Profiles
Research Units
Research output
Press / Media
Search by expertise, name or affiliation
Roles of starch in surimi seafood: A review
A. Hunt, K. J.K. Getty, J. W. Park
Department of Food Technology
Research output
:
Contribution to journal
›
Article
›
peer-review
37
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Roles of starch in surimi seafood: A review'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Agriculture & Biology
surimi
99%
seafoods
88%
starch
53%
gels
16%
fish products
16%
modified starch
15%
stickiness
15%
storage temperature
12%
functional properties
11%
thermal stability
11%
ingredients
10%
manufacturing
9%
proteins
8%
fish
7%
water
5%
temperature
5%
Medicine & Life Sciences
Seafood
100%
Starch
85%
Fish Proteins
40%
Gels
20%
Hot Temperature
9%
Temperature
8%
Water
8%
Costs and Cost Analysis
7%
Engineering & Materials Science
Starch
93%
Fish
40%
Gels
39%
Proteins
34%
Thermodynamic stability
19%
Water
10%
Temperature
7%
Costs
7%
Chemical Compounds
Starch
69%
Gel
23%
Protein
15%
Thermal Stability
12%
Application
5%