Peter Bechtel to Gels
This is a "connection" page, showing publications Peter Bechtel has written about Gels.
Connection Strength
0.150
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Ultraviolet-B radiation induced cross-linking improves physical properties of cold- and warm-water fish gelatin gels and films. J Food Sci. 2012 Sep; 77(9):E215-23.
Score: 0.109
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Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chem. 2019 Jan 30; 272:133-140.
Score: 0.041