Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel ( Anguilla anguilla ) by heat-induced gelation process
International audience
Published in: | Food Hydrocolloids |
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Main Authors: | , , , , , , , |
Other Authors: | , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
HAL CCSD
2018
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Subjects: | |
Online Access: | https://hal.science/hal-01812020 https://doi.org/10.1016/j.foodhyd.2018.04.008 |
Summary: | International audience |
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