Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH

Bibliographic Details
Published in:Food Hydrocolloids
Main Authors: Wang, Yanchao, Chang, Yaoguang, Xue, Yong, Li, Zhaojie, Wang, Yuming, Xue, Changhu
Other Authors: National Natural Science Foundation of China, National High Technology Research, Development Program of China
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2016
Subjects:
Antarc*
Antarctic
Antarctic Krill
Euphausia superba
Online Access:http://dx.doi.org/10.1016/j.foodhyd.2015.07.032
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spelling crelsevierbv:10.1016/j.foodhyd.2015.07.032 2024-05-19T07:32:20+00:00 Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH Wang, Yanchao Chang, Yaoguang Xue, Yong Li, Zhaojie Wang, Yuming Xue, Changhu National Natural Science Foundation of China National High Technology Research, Development Program of China 2016 http://dx.doi.org/10.1016/j.foodhyd.2015.07.032 https://api.elsevier.com/content/article/PII:S0268005X15300424?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X15300424?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Hydrocolloids volume 52, page 510-519 ISSN 0268-005X journal-article 2016 crelsevierbv https://doi.org/10.1016/j.foodhyd.2015.07.032 2024-04-24T06:50:12Z Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Euphausia superba ScienceDirect (Elsevier) Food Hydrocolloids 52 510 519
institution Open Polar
collection ScienceDirect (Elsevier)
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language English
author2 National Natural Science Foundation of China
National High Technology Research, Development Program of China
format Article in Journal/Newspaper
author Wang, Yanchao
Chang, Yaoguang
Xue, Yong
Li, Zhaojie
Wang, Yuming
Xue, Changhu
spellingShingle Wang, Yanchao
Chang, Yaoguang
Xue, Yong
Li, Zhaojie
Wang, Yuming
Xue, Changhu
Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
author_facet Wang, Yanchao
Chang, Yaoguang
Xue, Yong
Li, Zhaojie
Wang, Yuming
Xue, Changhu
author_sort Wang, Yanchao
title Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
title_short Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
title_full Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
title_fullStr Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
title_full_unstemmed Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
title_sort rheology and microstructure of heat-induced fluid gels from antarctic krill (euphausia superba) protein: effect of ph
publisher Elsevier BV
publishDate 2016
url http://dx.doi.org/10.1016/j.foodhyd.2015.07.032
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genre Antarc*
Antarctic
Antarctic Krill
Euphausia superba
genre_facet Antarc*
Antarctic
Antarctic Krill
Euphausia superba
op_source Food Hydrocolloids
volume 52, page 510-519
ISSN 0268-005X
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodhyd.2015.07.032
container_title Food Hydrocolloids
container_volume 52
container_start_page 510
op_container_end_page 519
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