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, Lopez-Rubio, Amparo, Li, S.M., Nasri, Moncef, Karra-Chaâbouni, Maha
• Other Authors: IATA, Novel Material and Nanotechnology Group, Spanish National Research Council (CSIC), Institut Européen des membranes (IEM), Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM), École Nationale d'Ingénieurs de Sfax
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2018
• Subjects: [CHIM]Chemical Sciences; Anguilla anguilla
• Online Access: https://hal.archives-ouvertes.fr/hal-01812020; https://doi.org/10.1016/j.foodhyd.2018.04.008

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