Salt, Nonmuscle Proteins, and Hydrocolloids Affecting Rigidity Changes during Gelation of Giant Squid (Dosidicus gigas)
Author:
Affiliation:
1. Instituto del Frio, Ciudad Universitaria, 28040 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960570b
Reference37 articles.
1. Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.
2. Effect of Heating Rate on Meat Batter Stability, Texture and Gelation
3. Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels
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