Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties
- Author
- RU LIU1 2 ; ZHAO, Si-Ming1 ; XIE, Bi-Jun1 ; XIONG, Shan-Bai1 2
[1] College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
[2] The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing Wuhan, Hubei Province, 430070, China - Source
Food hydrocolloids. 2011, Vol 25, Num 5, pp 898-906, 9 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Conformation Gel property Heating Intermolecular bond Raman spectroscopy
- Keyword (fr)
- Conformation Gélification Protéine Viande porc Produit carné
- Keyword (en)
- Conformation Gelation Protein Pork Meat product
- Keyword (es)
- Conformación Gelificación Proteína Carne cerdo Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23985417
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2010.08.016 
https://dx.doi.org/10.1016/j.foodhyd.2010.08.016
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