Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate

S. Valdez-Hurtado, L. S. López-Bermúdez, O. A. Higuera-Barraza, C. L. Del Toro-Sanchez, S. Ruiz-Cruz, M. G. Suárez-Jiménez, E. Marquez-Rios

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

1 Citation (Scopus)
Original languageEnglish
Pages (from-to)1-5
Number of pages5
JournalFood Bioscience
Volume27
DOIs
StatePublished - 1 Feb 2019

Fingerprint

Dosidicus gigas
Decapodiformes
protein concentrates
squid
functional properties
foams
Sonication
emulsions
Proteins
Emulsions
proteins
Foams
foaming capacity
emulsifying
gelation
Fisheries
water holding capacity
raw materials
Mexico
texture

Keywords

  • Dosidicus gigas
  • Emulsions
  • Foams
  • Gelling
  • Giant squid
  • Sonication time

Cite this

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. / Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate. In: Food Bioscience. 2019 ; Vol. 27. pp. 1-5.
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title = "Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate",
keywords = "Dosidicus gigas, Emulsions, Foams, Gelling, Giant squid, Sonication time",
author = "S. Valdez-Hurtado and L{\'o}pez-Berm{\'u}dez, {L. S.} and Higuera-Barraza, {O. A.} and {Del Toro-Sanchez}, {C. L.} and S. Ruiz-Cruz and Su{\'a}rez-Jim{\'e}nez, {M. G.} and E. Marquez-Rios",
year = "2019",
month = "2",
day = "1",
doi = "10.1016/j.fbio.2018.11.003",
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journal = "Food Bioscience",
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Valdez-Hurtado, S, López-Bermúdez, LS, Higuera-Barraza, OA, Del Toro-Sanchez, CL, Ruiz-Cruz, S, Suárez-Jiménez, MG & Marquez-Rios, E 2019, 'Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate' Food Bioscience, vol. 27, pp. 1-5. https://doi.org/10.1016/j.fbio.2018.11.003

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, 01.02.2019, p. 1-5.

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

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 - 2019/2/1

Y1 - 2019/2/1

KW - Dosidicus gigas

KW - Emulsions

KW - Foams

KW - Gelling

KW - Giant squid

KW - Sonication time

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U2 - 10.1016/j.fbio.2018.11.003

DO - 10.1016/j.fbio.2018.11.003

M3 - Artículo

VL - 27

SP - 1

EP - 5

JO - Food Bioscience

JF - Food Bioscience

SN - 2212-4292

ER -

Valdez-Hurtado S, López-Bermúdez LS, Higuera-Barraza OA, Del Toro-Sanchez CL, Ruiz-Cruz S, Suárez-Jiménez MG et al. Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate. Food Bioscience. 2019 Feb 1;27:1-5. https://doi.org/10.1016/j.fbio.2018.11.003

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