Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Published 2018 View Full Article

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Title
Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method
Authors
Keywords
Functional property, Gelation mechanism, Texture, Atomic force microscopy (AFM), Nanostructure, Myofibril, Surimi, Rheology
Journal
FOOD CHEMISTRY
Volume 277, Issue -, Pages 327-335
Publisher
Elsevier BV
Online
2018-10-24
DOI
10.1016/j.foodchem.2018.10.110

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