PROTEIN SOLUBILITY AND PRODUCTION OF GELS FROM JUMBO SQUID-Reference-Cited by-同舟云学术

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PROTEIN SOLUBILITY AND PRODUCTION OF GELS FROM JUMBO SQUID

Published:2009-04 Issue:2 Volume:33 Page:273-290
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:

Author:

DE LA FUENTE-BETANCOURT GABRIELA,GARCÍA-CARREÑO FERNANDO,NAVARRETE DEL TORO M.A.,CÓRDOVA-MURUETA JULIO H.,LUGO-SÁNCHEZ MARÍA ELENA

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2009.00217.x/fullpdf

Reference34 articles.

1. Influence of some protease inhibitors on gelation of squid muscle;AYENSA;J. Food Sci,2002

2. Texture profile analysis;BOURNE;Food Technol,1978

3. Nutritive value of squid and hydrolyzed protein supplement in shrimp feed;CÓRDOVA-MURUETA;Aquaculture,2002

4. Effect of storage at 0C on mantle proteins and functional properties of jumbo squid;DE LA FUENTE-BETANCOURT;Int. J. Food Sci. Technol,2008

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties;Food Chemistry: X;2024-10

2. Comparative efficacy of different tenderizing agents and time on Physicochemical textural and organoleptic properties of squid (Todarodes pacificus) muscle;Food Science & Nutrition;2023-10-13

3. Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas);Food Chemistry;2021-02

4. The effect of organic salts on the browning of dried squid products processed by air-drying;Food Chemistry;2018-12

5. Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets;LWT;2018-10

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