Interfacial behaviour of crayfish protein isolate

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 470-476

  Romero, Alberto ^a   Verwijlen, Tom ^b   Guerrero, Antonio ^a   Vermant, Jan ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Crayfish protein; Emulsion; Interfacial shear rheology; Interfacial tension

Indexed keywords

ASTACOIDEA;

EID: 84864801344     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.07.009     Document Type: Article

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