Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation - Concepedia

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Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

133

Citations

35

References

2018

Year

Huina Zheng, Sarah K. Beamer, Kristen E. Matak, Jacek Jaczynski

Biopolymer GelEngineeringBiochemistryBiomineralizationGel CharacteristicsBiotechnologyEuphausia SuperbaBiomolecular EngineeringIsoelectric Solubilization/precipitation

References

	Year	Citations

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