Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 964-972

  Romero, Alberto ^a   Cordobés, Felipe ^a   Puppo, Ma Cecilia ^b   Villanueva, Álvaro ^c   Pedroche, Justo ^c   Guerrero, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^c INSTITUTO DE LA GRASA   (Spain)

Author keywords

Crayfish; Linear viscoelasticity; Microstructure; Protein gelation; Rheology; SEM

Indexed keywords

ASTACOIDEA;

EID: 54049087718     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.07.008     Document Type: Article

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