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

Bibliographic Details
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
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spelling crelsevierbv:10.1016/j.foodchem.2018.11.080 2024-05-19T07:31:05+00:00 Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation Zheng, Huina Beamer, Sarah K. Matak, Kristen E. Jaczynski, Jacek 2019 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 278, page 644-652 ISSN 0308-8146 journal-article 2019 crelsevierbv https://doi.org/10.1016/j.foodchem.2018.11.080 2024-04-24T06:54:53Z Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Euphausia superba ScienceDirect (Elsevier) Food Chemistry 278 644 652
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
format Article in Journal/Newspaper
author Zheng, Huina
Beamer, Sarah K.
Matak, Kristen E.
Jaczynski, Jacek
spellingShingle Zheng, Huina
Beamer, Sarah K.
Matak, Kristen E.
Jaczynski, Jacek
Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation
author_facet Zheng, Huina
Beamer, Sarah K.
Matak, Kristen E.
Jaczynski, Jacek
author_sort Zheng, Huina
title Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation
title_short Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation
title_full Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation
title_fullStr Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation
title_full_unstemmed Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation
title_sort effect of κ-carrageenan on gelation and gel characteristics of antarctic krill (euphausia superba) protein isolated with isoelectric solubilization/precipitation
publisher Elsevier BV
publishDate 2019
url http://dx.doi.org/10.1016/j.foodchem.2018.11.080
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genre Antarc*
Antarctic
Antarctic Krill
Euphausia superba
genre_facet Antarc*
Antarctic
Antarctic Krill
Euphausia superba
op_source Food Chemistry
volume 278, page 644-652
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2018.11.080
container_title Food Chemistry
container_volume 278
container_start_page 644
op_container_end_page 652
_version_ 1799468933819924480

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