Work

Properties of Gels Formed from Jumbo Squid (Dosidicus gigas) Mantle Muscle under Heat and Acid Treatment: Rheological and Calorimetric Analysis

Year: 2024

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00481

Authors: Beatriz G. González-González, María E. Lugo-Sánchez, Enrique Márquez-Ríos, Juan C. Ramírez-Suárez, Rogelio Gámez-Corrales, Gerardo T. Paredes-Quijada, Ramón Pacheco-Aguilar

Institutions: Centro de Investigación en Alimentación y Desarrollo, Universidad de Sonora

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4405324335

FWCI:

Cites: 38

Cited by:

Related to: 10