Effect of freezing on protein denaturation and gelling capacity of jumbo squid (Dosidicus gigas) mantle muscle-Reference-Cited by-同舟云学术

Effect of freezing on protein denaturation and gelling capacity of jumbo squid (Dosidicus gigas) mantle muscle

Published:2015-03 Issue:2 Volume:60 Page:737-742
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

García-Sánchez Guillermina,Sotelo-Romero Carlos Roberto,Pacheco-Aguilar Ramón,Ramírez-Suárez Juan Carlos,Sotelo-Mundo Rogerio,Scheuren-Acevedo Susana María,García-Sifuentes Celia Olivia^ORCID,Martínez-Porchas Marcel

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods;Campo-Deaño;Journal of Food Engineering,2010

5. Production and functional evaluation of a protein concentrate form giant squid (Dosiducus gigas) by acid dissolution and isoelectric precipitation;*Cortés-Ruiz;Food Chemistry,2008

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