Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

Food Hydrocolloids

Volumn 16, Issue 1, 2002, Pages 11-16

  Ramirez J A ^a   Barrera, M ^a   Morales, O G ^a   Vazquez M ^b  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Calcium; Locust bean; Myofibrillar protein; Surimi; Xanthan

Indexed keywords

CALCIUM CHLORIDE; GELS; PROTEINS; SHEAR STRAIN; XANTHAN GUM;

CALCIUM ADDITION; DISRUPTIVE EFFECTS; FORMING ABILITY; GELLING PROPERTIES; LOCUST BEAN; LOCUST BEAN GUM; MYOFIBRILLAR PROTEINS; SURIMI; SURIMI GELS; XANTHAN;

SHEAR STRESS;

ALGAROBA; CALCIUM; CALCIUM CHLORIDE; GELLING AGENT; MUSCLE PROTEIN; XANTHAN;

ARTICLE; CONCENTRATION RESPONSE; HYDROCOLLOID; PROTEIN PROTEIN INTERACTION; SHEAR STRESS;

EID: 0036132845     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00033-9     Document Type: Article

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