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 |
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Language: | English |
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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 |
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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 https://api.elsevier.com/content/article/PII:S0268005X17320696?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X17320696?httpAccept=text/plain |
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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1799473071703195648 |