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

Research output: Contribution to journalArticleResearchpeer-review

5 Citations (Scopus)
Original languageAmerican English
Pages (from-to)1360-1368
Number of pages9
JournalInternational Journal of Food Science and Technology
DOIs
StatePublished - 1 Jun 2016

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Dosidicus gigas
Decapodiformes
protein concentrates
Chitosan
Gelation
gelation
chitosan
squid
Proteins
Food Technology
hydrocolloids
Colloids
proteins
Meats
Differential Scanning Calorimetry
Elasticity
elasticity (mechanics)
differential scanning calorimetry
thermal stability
food technology

Cite this

@article{57db9529805f4d048c805e59037220bd,
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",
year = "2016",
month = "6",
day = "1",
doi = "10.1111/ijfs.13095",
language = "American English",
pages = "1360--1368",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell Publishing Ltd",

}

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 -