Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)
Author:
Funder
CONACYT
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1021930
Reference32 articles.
1. Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes
2. Jumbo squid (Dosidicus gigas) mantle muscle gelled-emulsified type product: formulation, processing and physicochemical characteristics
3. Method for producing a functional protein concentrate from giant squid (Dosidicus gigas) muscle
4. Effect of ionic strength on soluble protein removal from giant squid mantle (Dosidicus gigas) and functional evaluation of protein recovery
5. Improvement of giant squid ( Dosidicus gigas ) muscle gelation by using gelling ingredients
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