Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas)

Ivan J. Tolano-Villaverde; Josafat M. Ezquerra-Brauer; Victor M. Ocano-Higuera; Wilfrido Torres-Arreola; Benjamin Ramirez-Wong; Ronaldo Herrera-Urbina; Enrique Marquez-Rios

doi:10.1111/ijfs.13095

Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas)

Ivan J. Tolano-Villaverde, Josafat M. Ezquerra-Brauer, Victor M. Ocano-Higuera, Wilfrido Torres-Arreola, Benjamin Ramirez-Wong, Ronaldo Herrera-Urbina, Enrique Marquez-Rios

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Original language	American English
Pages (from-to)	1360-1368
Number of pages	9
Journal	International Journal of Food Science and Technology
DOIs	https://doi.org/10.1111/ijfs.13095
State	Published - 1 Jun 2016

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Tolano-Villaverde, I. J., Ezquerra-Brauer, J. M., Ocano-Higuera, V. M., Torres-Arreola, W., Ramirez-Wong, B., Herrera-Urbina, R., & Marquez-Rios, E. (2016). Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas). International Journal of Food Science and Technology, 1360-1368. https://doi.org/10.1111/ijfs.13095

Tolano-Villaverde, Ivan J. ; Ezquerra-Brauer, Josafat M. ; Ocano-Higuera, Victor M. ; Torres-Arreola, Wilfrido ; Ramirez-Wong, Benjamin ; Herrera-Urbina, Ronaldo ; Marquez-Rios, Enrique. / Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas). In: International Journal of Food Science and Technology. 2016 ; pp. 1360-1368.

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title = "Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas)",

author = "Tolano-Villaverde, {Ivan J.} and Ezquerra-Brauer, {Josafat M.} and Ocano-Higuera, {Victor M.} and Wilfrido Torres-Arreola and Benjamin Ramirez-Wong and Ronaldo Herrera-Urbina and Enrique Marquez-Rios",

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Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas). / Tolano-Villaverde, Ivan J.; Ezquerra-Brauer, Josafat M.; Ocano-Higuera, Victor M.; Torres-Arreola, Wilfrido ; Ramirez-Wong, Benjamin; Herrera-Urbina, Ronaldo; Marquez-Rios, Enrique.

In: International Journal of Food Science and Technology, 01.06.2016, p. 1360-1368.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas)

AU - Tolano-Villaverde, Ivan J.

AU - Ezquerra-Brauer, Josafat M.

AU - Ocano-Higuera, Victor M.

AU - Torres-Arreola, Wilfrido

AU - Ramirez-Wong, Benjamin

AU - Herrera-Urbina, Ronaldo

AU - Marquez-Rios, Enrique

PY - 2016/6/1

Y1 - 2016/6/1

U2 - 10.1111/ijfs.13095

DO - 10.1111/ijfs.13095

M3 - Article

SP - 1360

EP - 1368

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

ER -