Characterisation and thermo-reversible gelation of cod muscle protein isolates

Food Chemistry

Volumn 115, Issue 1, 2009, Pages 26-31

  Brenner, T ^a   Johannsson, R ^a   Nicolai, T ^b  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITÉ DU MAINE   (France)

Author keywords

Alkaline solubilisation; Fish protein isolate; Gel; Light scattering; Rheology

Indexed keywords

EID: 61349169549     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.046     Document Type: Article

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