| Original language | English |
|---|---|
| Pages (from-to) | 1-5 |
| Number of pages | 5 |
| Journal | Food Bioscience |
| Volume | 27 |
| DOIs | |
| State | Published - 2019 |
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Keywords
- Dosidicus gigas
- Emulsions
- Foams
- Gelling
- Giant squid
- Sonication time
Cite this
}
Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate. / Valdez-Hurtado, S.; López-Bermúdez, L.S.; Higuera-Barraza, O.A.; Del Toro-Sanchez, C.L.; Ruiz-Cruz, S.; Suárez-Jiménez, M.G.; Marquez-Rios, E.
In: Food Bioscience, Vol. 27, 2019, p. 1-5.Research output: Contribution to journal › Article
TY - JOUR
T1 - Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate
AU - Valdez-Hurtado, S.
AU - López-Bermúdez, L.S.
AU - Higuera-Barraza, O.A.
AU - Del Toro-Sanchez, C.L.
AU - Ruiz-Cruz, S.
AU - Suárez-Jiménez, M.G.
AU - Marquez-Rios, E.
PY - 2019
Y1 - 2019
KW - Dosidicus gigas
KW - Emulsions
KW - Foams
KW - Gelling
KW - Giant squid
KW - Sonication time
UR - http://www.scopus.com/inward/record.url?scp=85057247298&partnerID=8YFLogxK
U2 - 10.1016/j.fbio.2018.11.003
DO - 10.1016/j.fbio.2018.11.003
M3 - Artículo
AN - SCOPUS:85057247298
VL - 27
SP - 1
EP - 5
JO - Food Bioscience
JF - Food Bioscience
SN - 2212-4292
ER -