Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process

Josafat M. Ezquerra-Brauer; Enrique Márquez-Ríos; Betzabe E. López-Corona; Víctor M. Ocaño-Higuera; Hugo E. Ramírez-Guerra; Octavio Cota-Arriola; Wilfrido Torres-Arreola

doi:10.1080/10942912.2018.1477159

Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process

Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Betzabe E. López-Corona, Víctor M. Ocaño-Higuera, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Wilfrido Torres-Arreola

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

3 Scopus citations

Original language	American English
Pages (from-to)	821-834
Number of pages	14
Journal	International Journal of Food Properties
DOIs	https://doi.org/10.1080/10942912.2018.1477159
State	Published - 1 Jan 2018

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Ezquerra-Brauer, J. M., Márquez-Ríos, E., López-Corona, B. E., Ocaño-Higuera, V. M., Ramírez-Guerra, H. E., Cota-Arriola, O., & Torres-Arreola, W. (2018). Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process. International Journal of Food Properties, 821-834. https://doi.org/10.1080/10942912.2018.1477159

Ezquerra-Brauer, Josafat M. ; Márquez-Ríos, Enrique ; López-Corona, Betzabe E. ; Ocaño-Higuera, Víctor M. ; Ramírez-Guerra, Hugo E. ; Cota-Arriola, Octavio ; Torres-Arreola, Wilfrido. / Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process. In: International Journal of Food Properties. 2018 ; pp. 821-834.

@article{4b0441d3bdb84890a2a07660908e524c,

title = "Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process",

author = "Ezquerra-Brauer, {Josafat M.} and Enrique M{\'a}rquez-R{\'i}os and L{\'o}pez-Corona, {Betzabe E.} and Oca{\~n}o-Higuera, {V{\'i}ctor M.} and Ram{\'i}rez-Guerra, {Hugo E.} and Octavio Cota-Arriola and Wilfrido Torres-Arreola",

year = "2018",

month = jan,

day = "1",

doi = "10.1080/10942912.2018.1477159",

language = "American English",

pages = "821--834",

journal = "International Journal of Food Properties",

issn = "1094-2912",

publisher = "Taylor and Francis Ltd.",

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Ezquerra-Brauer, JM , Márquez-Ríos, E, López-Corona, BE, Ocaño-Higuera, VM, Ramírez-Guerra, HE, Cota-Arriola, O & Torres-Arreola, W 2018, 'Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process', International Journal of Food Properties, pp. 821-834. https://doi.org/10.1080/10942912.2018.1477159

Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process. / Ezquerra-Brauer, Josafat M.; Márquez-Ríos, Enrique; López-Corona, Betzabe E.; Ocaño-Higuera, Víctor M.; Ramírez-Guerra, Hugo E.; Cota-Arriola, Octavio; Torres-Arreola, Wilfrido.

In: International Journal of Food Properties, 01.01.2018, p. 821-834.

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

TY - JOUR

T1 - Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process

AU - Ezquerra-Brauer, Josafat M.

AU - Márquez-Ríos, Enrique

AU - López-Corona, Betzabe E.

AU - Ocaño-Higuera, Víctor M.

AU - Ramírez-Guerra, Hugo E.

AU - Cota-Arriola, Octavio

AU - Torres-Arreola, Wilfrido

PY - 2018/1/1

Y1 - 2018/1/1

U2 - 10.1080/10942912.2018.1477159

DO - 10.1080/10942912.2018.1477159

M3 - Article

SP - 821

EP - 834

JO - International Journal of Food Properties

JF - International Journal of Food Properties

SN - 1094-2912

ER -