Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

International Journal of Food Properties

Volumn 19, Issue 2, 2016, Pages 314-325

  Dihort Garcia G ^a   Tolano Villaverde, I J ^a   Ezquerra Brauer, J M ^a   Ocano Higuera V M ^a   Ramirez De Leon J A ^b   Torres Arreola, W ^a   Marquez Rios, E ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

Author keywords

Gelling capacity; Jumbo squid; Protein concentrates

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; MOLLUSCS; PROTEINS; SHELLFISH; SODIUM CHLORIDE; SOL-GELS; TEXTURES;

DENATURATION TEMPERATURES; GELLING CAPACITIES; JUMBO SQUIDS; PROTEIN CONCENTRATES; SOL-GEL TRANSITIONS; SURFACE HYDROPHOBICITY; TEXTURE PROFILE ANALYSIS; WATER HOLDING CAPACITY;

PH EFFECTS;

EID: 84948808062     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1021930     Document Type: Article

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