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Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels
Calcium‐enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0–20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater w...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448378/ https://www.ncbi.nlm.nih.gov/pubmed/28572966 http://dx.doi.org/10.1002/fsn3.456 |