Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana-Reference-Cited by-同舟云学术

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Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana

Published:2019-08 Issue: Volume:56 Page:102176
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Grossmann Lutz,Hinrichs Jörg,Goff H. Douglas,Weiss Jochen

Funder

Ministry of Science, Research and Art Baden-Württemberg

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference55 articles.

1. Food gels: Gelling process and new applications;Banerjee;Critical Reviews in Food Science and Nutrition,2012

2. Effect of heating rate on meat batter stability, texture and gelation;Barbut;Journal of Food Science,1990

3. Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels;Batista;Journal of Food Engineering,2012

4. Microalgae biomass interaction in biopolymer gelled systems;Batista;Food Hydrocolloids,2011

5. Micro-algae as a source of protein;Becker;Biotechnology Advances,2007

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