Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH

Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 52, January 2016, Pages 510-519

Yanchao Wang, Yaoguang Chang, Yong Xue, Zhaojie Li, Yuming Wang, Changhu Xue,