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

Bibliographic Details
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
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spelling crelsevierbv:10.1016/j.foodhyd.2018.04.008 2024-05-19T07:28:26+00:00 Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process Taktak, Wafa Nasri, Rim Hamdi, Marwa Gomez-Mascaraque, Laura G. Lopez-Rubio, Amparo Li, Suming Nasri, Moncef Karra-Chaâbouni, Maha Ministry of Higher Education and Scientific Research 2018 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Hydrocolloids volume 82, page 278-287 ISSN 0268-005X journal-article 2018 crelsevierbv https://doi.org/10.1016/j.foodhyd.2018.04.008 2024-04-24T06:45:11Z Article in Journal/Newspaper Anguilla anguilla ScienceDirect (Elsevier) Food Hydrocolloids 82 278 287
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
author2 Ministry of Higher Education and Scientific Research
format Article in Journal/Newspaper
author Taktak, Wafa
Nasri, Rim
Hamdi, Marwa
Gomez-Mascaraque, Laura G.
Lopez-Rubio, Amparo
Li, Suming
Nasri, Moncef
Karra-Chaâbouni, Maha
spellingShingle Taktak, Wafa
Nasri, Rim
Hamdi, Marwa
Gomez-Mascaraque, Laura G.
Lopez-Rubio, Amparo
Li, Suming
Nasri, Moncef
Karra-Chaâbouni, Maha
Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
author_facet Taktak, Wafa
Nasri, Rim
Hamdi, Marwa
Gomez-Mascaraque, Laura G.
Lopez-Rubio, Amparo
Li, Suming
Nasri, Moncef
Karra-Chaâbouni, Maha
author_sort Taktak, Wafa
title Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
title_short Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
title_full Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
title_fullStr Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
title_full_unstemmed Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
title_sort physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from european eel (anguilla anguilla) by heat-induced gelation process
publisher Elsevier BV
publishDate 2018
url http://dx.doi.org/10.1016/j.foodhyd.2018.04.008
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genre Anguilla anguilla
genre_facet Anguilla anguilla
op_source Food Hydrocolloids
volume 82, page 278-287
ISSN 0268-005X
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodhyd.2018.04.008
container_title Food Hydrocolloids
container_volume 82
container_start_page 278
op_container_end_page 287
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