Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 510-519

  Wang, Yanchao ^a   Chang, Yaoguang ^a   Xue, Yong ^a   Li, Zhaojie ^a   Wang, Yuming ^a   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Flow behavior; Fluid gels; Krill protein; Microstructure; Thixotropy

Indexed keywords

FOOD PRODUCTS; GELS; MICROSTRUCTURE; NON NEWTONIAN FLOW; SHEAR FLOW; SHEAR THINNING;

ANTARCTIC KRILL; EFFECT OF PH; EUPHAUSIA SUPERBA; FLOW BEHAVIOURS; FLUID GEL; HIGH POTENTIAL; KRILL PROTEIN; PARTICULATES; PSEUDOPLASTIC; THIXOTROPY;

PROTEINS;

EUPHAUSIA SUPERBA; EUPHAUSIACEA;

EID: 84938789978     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.032     Document Type: Article

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