Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts

Bibliographic Details
Published in:Food Chemistry
Main Authors: Wang, Yanchao, Wang, Ruo, Chang, Yaoguang, Gao, Ying, Li, Zhaojie, Xue, Changhu
Other Authors: National High Technology Research, Development Program of China, Program for Changjiang Scholars and Innovative Research Team in University
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2015
Subjects:
General Medicine
Food Science
Analytical Chemistry
Antarc*
Antarctic
Antarctic Krill
Euphausia superba
Online Access:http://dx.doi.org/10.1016/j.foodchem.2015.04.126
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spelling crelsevierbv:10.1016/j.foodchem.2015.04.126 2024-05-19T07:31:06+00:00 Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts Wang, Yanchao Wang, Ruo Chang, Yaoguang Gao, Ying Li, Zhaojie Xue, Changhu National High Technology Research, Development Program of China Program for Changjiang Scholars and Innovative Research Team in University 2015 http://dx.doi.org/10.1016/j.foodchem.2015.04.126 https://api.elsevier.com/content/article/PII:S0308814615006834?httpAccept=text/plain https://api.elsevier.com/content/article/PII:S0308814615006834?httpAccept=text/xml en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 188, page 170-176 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2015 crelsevierbv https://doi.org/10.1016/j.foodchem.2015.04.126 2024-04-19T07:14:44Z Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Euphausia superba ScienceDirect (Elsevier) Food Chemistry 188 170 176
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Wang, Yanchao
Wang, Ruo
Chang, Yaoguang
Gao, Ying
Li, Zhaojie
Xue, Changhu
Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts
topic_facet General Medicine
Food Science
Analytical Chemistry
author2 National High Technology Research, Development Program of China
Program for Changjiang Scholars and Innovative Research Team in University
format Article in Journal/Newspaper
author Wang, Yanchao
Wang, Ruo
Chang, Yaoguang
Gao, Ying
Li, Zhaojie
Xue, Changhu
author_facet Wang, Yanchao
Wang, Ruo
Chang, Yaoguang
Gao, Ying
Li, Zhaojie
Xue, Changhu
author_sort Wang, Yanchao
title Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts
title_short Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts
title_full Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts
title_fullStr Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts
title_full_unstemmed Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts
title_sort preparation and thermo-reversible gelling properties of protein isolate from defatted antarctic krill (euphausia superba) byproducts
publisher Elsevier BV
publishDate 2015
url http://dx.doi.org/10.1016/j.foodchem.2015.04.126
https://api.elsevier.com/content/article/PII:S0308814615006834?httpAccept=text/plain
https://api.elsevier.com/content/article/PII:S0308814615006834?httpAccept=text/xml
genre Antarc*
Antarctic
Antarctic Krill
Euphausia superba
genre_facet Antarc*
Antarctic
Antarctic Krill
Euphausia superba
op_source Food Chemistry
volume 188, page 170-176
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2015.04.126
container_title Food Chemistry
container_volume 188
container_start_page 170
op_container_end_page 176
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