| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278020 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Hake protein powder is a source of high-quality fish protein. ⺠Gelling capacity of hake protein powder can be improved by adding MTGase. ⺠Hake protein powder had low emulsifying, foaming capacity and solubility. ⺠Gels had a typical pattern of myofibrillar protein networks. ⺠Higher protein concentration induced an increasing complexity of the gel structure.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
C. Pires, S. Costa, A.P. Batista, M.C. Nunes, A. Raymundo, I. Batista,