Surimi-starch interactions based on mixture design and regression models

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

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)


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
Issue number3
Publication statusPublished - 1997


  • Linear programming
  • Mixture design
  • Nonlinear programming
  • Starch
  • Surimi
  • Trace plot

ASJC Scopus subject areas

  • Food Science


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