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International Journal of Food Properties Volume 19, 2016 - Issue 2
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Original Articles

Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

G. Dihort-GarcíaDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n. Hermosillo, Sonora, México
,
I. J. Tolano-VillaverdeDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n. Hermosillo, Sonora, México
,
J. M. Ezquerra-BrauerDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n. Hermosillo, Sonora, México
,
V.M. Ocaño-HigueraDepartamento de Ciencias Químico Biológicas, Universidad de Sonora, Encinas y Rosales s/n. Hermosillo, Sonora, México
,
J. A. Ramírez de LeónUnidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
,
W. Torres-ArreolaDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n. Hermosillo, Sonora, México
&
E. Marquez-RiosDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n. Hermosillo, Sonora, MéxicoCorrespondence[email protected]
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Pages 314-325 | Received 01 Dec 2014, Accepted 18 Feb 2015, Published online: 18 Nov 2015

Citations (7)

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Read on this site (3)

Saikun Pan, Longfa Jiang, Xu Meng & Shengjun Wu. (2017) Myofibrillar protein denaturation in frozen and stored Clanis bilineata larvae as affected by pullulan. International Journal of Food Properties 20:sup3, pages S2342-S2348.
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Milad Adel, Maryam Dadar & Gea Oliveri Conti. (2017) Antibiotics and malachite green residues in farmed rainbow trout (Oncorhynchus mykiss) from the Iranian markets: A risk assessment. International Journal of Food Properties 20:2, pages 402-408.
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I. J. Tolano-Villaverde, W. Torres-Arreola, V. M. Ocaño-Higuera & E. Marquez-Rios. (2016) Thermal gelation of myofibrillar proteins from aquatic organisms. CyTA - Journal of Food 14:3, pages 502-508.
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Articles from other publishers (4)

Sin-Young Park & Hack-Youn Kim. (2022) Effect of wet- and dry-salting with various salt concentrations on pork skin for extraction of gelatin. Food Hydrocolloids 131, pages 107772.
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Zhou Lu, Pin-Rou Lee & Hongshun Yang. (2022) Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue. Food Hydrocolloids 130, pages 107691.
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Armando Abel Massingue, Mariele Maria de Oliveira Paula, Ana Paula Rocha, Gabriela de Barros Silva Haddad, Eloá Lourenço do Carmo, Alcinéia de Lemos Souza Ramos & Eduardo Mendes Ramos. (2021) Texture profile of surimi-like material from mechanically deboned turkey meat. Brazilian Journal of Food Technology 24.
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Javier S. Córdova-Ramos, Ursula Gonzales-Barron & Luz M. Cerrón-Mallqui. (2018) Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder. LWT 93, pages 506-510.
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