Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

• Published in: Food Chemistry
• Main Authors: Zheng, Huina, Beamer, Sarah K., Matak, Kristen E., Jaczynski, Jacek
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2019
• Subjects: Antarc*; Antarctic; Antarctic Krill; Euphausia superba
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2018.11.080; https://api.elsevier.com/content/article/PII:S0308814618320181?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814618320181?httpAccept=text/plain