Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins
Gonzalo Velázquez, M.G. Méndez-Montealvo, Jorge Welti‐Chanes, José A. Ramı́rez, Miguel Ángel Martínez-Maldonado
Topics & Concepts
Differential scanning calorimetryFourier transform infrared spectroscopyDenaturation (fissile materials)RheometryChemistryPascalizationMyosinChromatographyAnalytical Chemistry (journal)Chemical engineeringNuclear chemistryHigh pressurePolymerOrganic chemistryBiochemistryEngineering physicsThermodynamicsEngineeringPhysicsMeat and Animal Product QualityProteins in Food SystemsMicrobial Inactivation Methods