Surimi-starch interactions based on mixture design and regression models

Won B. Yoon, Jae W. Park, Byung Y. Kim

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starch-starch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.

Original languageEnglish
Pages (from-to)555-560
Number of pages6
JournalJournal of Food Science
Volume62
Issue number3
Publication statusPublished - 1997 May 1
Externally publishedYes

Fingerprint

surimi
Starch
starch
Linear Programming
Nonlinear Dynamics
Water
shear stress
shears
water
Gels
gels

ASJC Scopus subject areas

  • Food Science

Cite this

Yoon, W. B., Park, J. W., & Kim, B. Y. (1997). Surimi-starch interactions based on mixture design and regression models. Journal of Food Science, 62(3), 555-560.

Surimi-starch interactions based on mixture design and regression models. / Yoon, Won B.; Park, Jae W.; Kim, Byung Y.

In: Journal of Food Science, Vol. 62, No. 3, 01.05.1997, p. 555-560.

Research output: Contribution to journalArticle

Yoon, WB, Park, JW & Kim, BY 1997, 'Surimi-starch interactions based on mixture design and regression models', Journal of Food Science, vol. 62, no. 3, pp. 555-560.
Yoon, Won B. ; Park, Jae W. ; Kim, Byung Y. / Surimi-starch interactions based on mixture design and regression models. In: Journal of Food Science. 1997 ; Vol. 62, No. 3. pp. 555-560.
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