PH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 315-322

  Hemung, Bung Orn ^a   Benjakul, Soottawat ^b   Yongsawatdigul, Jirawat ^c  

^a KHON KAEN UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Emulsion gel; PH; Sarcoplasmic proteins; Threadfin bream

Indexed keywords

CARBONIC ANHYDRASE; DROPS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; VOLUME FRACTION;

2 - DIMENSIONAL; DEPENDENT CHARACTERISTICS; DROPLET DIAMETERS; EMULSION GEL; OIL DROPLETS; PH; PH-DEPENDENT; POLYACRYLAMIDE GEL ELECTROPHORESIS; SARCOPLASMIC PROTEIN; THREADFIN BREAMS;

ELECTROPHORESIS;

NEMIPTERIDAE;

EID: 84863677741     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.023     Document Type: Article

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