Protein gels and emulsions from mixtures of Cape hake and pea proteins
Author:
Affiliation:
1. CEER - Biosystems Engineering; Instituto Superior de Agronomia/Technical University of Lisbon; Tapada da Ajuda 1349-017 Lisbon Portugal
2. IPMA, IP; Instituto Português do Mar e da Atmosfera, DMRM/DivAV, Av. Brasília; 1449-006 Lisbon Portugal
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6717/fullpdf
Reference36 articles.
1. Utilization of alkaline-recovered proteins from Cape Hake by-products in the preparation of Frankfurter-type fish sausages;Pires;J Aquat Food Prod Technol,2009
2. Seafood proteins
3. Gelation behavior of protein isolates extracted from 5 cultivars of Pisum sativum L;O'Kane;J Food Sci,2005
4. Dynamic gelling properties of myofibrillar protein from skeletal muscles of different chicken parts;Xiong;J Agric Food Chem,1994
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