Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process

• Published in: Food Hydrocolloids
• Main Authors: Taktak, Wafa, Nasri, Rim, Hamdi, Marwa, Gomez-Mascaraque, Laura G., Lopez-Rubio, Amparo, Li, Suming, Nasri, Moncef, Karra-Chaâbouni, Maha
• Other Authors: Ministry of Higher Education and Scientific Research
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2018
• Subjects: Anguilla anguilla
• Online Access: http://dx.doi.org/10.1016/j.foodhyd.2018.04.008; https://api.elsevier.com/content/article/PII:S0268005X17320696?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0268005X17320696?httpAccept=text/plain