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Taktak, Warfak
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Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
by
Taktak
,
Warfak
,
Nasri, Rim
,
Hamdi, Marwa
,
Gómez-Mascaraque, Laura G.
,
López-Rubio, Amparo
,
Li, Suming
,
Nasri, Moncef
,
Karra-Chaâbouni, Maha
Published in
Food Hydrocolloids
(2018)
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Related Subjects
Gelation
Microstructure
Protein isolate gel
Textural and rheological properties
pH-shift process
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