Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates

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Title
Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates
Authors
Keywords
Antioxidant gels, Crayfish, Gelation, Gel rheology, SAOS, WHC
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 102, Issue -, Pages 167-176
Publisher
Elsevier BV
Online
2017-01-06
DOI
10.1016/j.fbp.2016.12.014

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