Kenichi Houjyo, Junichi Sugiyama, Mito Kokawa, Kaori Fujita, Wataru Yuge, Rie Nozaki, Toshimi Itoh Nippon Shokuhin Kagaku Kogaku Kaishi, 64(3), 139-149 (2017).
Physical Properties of heated surimi gel containing emulsified high amyrose rice gel
https://www.jstage.jst.go.jp/article/nskkk/64/3/64_139/_article/-char/ja/
In order to develop fish paste products with novel textures, emulsified rice gel from rice gel and oil was mixed with walleye pollock surimi. The breaking strength of surimi mixed with emulsified rice gel were significant difference compared with surimi. The emulsified rice gel can be expected to be applied to fish paste products with a unique texture.
Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice.
