# Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment

> Research article (Journal of Food Engineering, 2015) · cited 57× · AI/ML

**Wikidata**: [openalex:W1862019411](https://www.wikidata.org/wiki/openalex:W1862019411)  
**Source**: https://4ort.xyz/entity/changes-of-protein-secondary-structures-of-pollock-surimi-gels-under-high-temperature-100-c-and-120-c-treatment