Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH-Reference-Cited by-同舟云学术

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

Published:2016-01 Issue: Volume:52 Page:510-519
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

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

Funder

National Natural Science Foundation of China

National High Technology Research, Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Fluoride in tissues of krill Euphausia superba Dana and Meganyctiphanes norvegica M. Sars in relation to the moult cycle;Adelung;Polar Biology,1987

2. Properties of protein fibrils in whey protein isolate solutions: microstructure, flow behaviour and gelation;Akkermans;International Dairy Journal,2008

3. Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels;Ako;Food Hydrocolloids,2009

4. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 °C;Anema;Journal of Agricultural and Food Chemistry,1998

5. Effect of the pH of skim milk at heating on milk concentrate viscosity;Anema;International Dairy Journal,2014

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