Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Luz Indira Sotelo Diaz; Annamaria Filomena Ambrosio; Maria Ximena Quintanilla Carvajal

doi:10.1177/1082013214568876

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Luz Indira Sotelo Diaz (Correspondent Author)
, Annamaria Filomena Ambrosio (First Author)
, Maria Ximena Quintanilla Carvajal (Second Author)

Grupo de Investigación en Procesos Agroindustriales

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

Translated title of the contribution	Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
Original language	Undefined/Unknown
Pages (from-to)	68-78
Number of pages	10
Journal	Food Science and Technology International
DOIs	https://doi.org/10.1177/1082013214568876
State	Published - 27 Jan 2015

Article Classification

Full research article

Indexación Internacional (Artículo)

SCOPUS

Scopus-Q Quartil

Q2

ISI- Q Quartil

Ninguno

Categoría Publindex

A2

Access to Document

10.1177/1082013214568876License: CC BY-ND

http://fst.sagepub.com/content/early/2015/01/27/1082013214568876.full.pdf?ijkey=sp1e5bhspyyx3wz;keytype=finiteLicense: CC BY-ND

Cite this

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title = "Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods",

author = "\{Sotelo Diaz\}, \{Luz Indira\} and \{Filomena Ambrosio\}, Annamaria and \{Quintanilla Carvajal\}, \{Maria Ximena\}",

year = "2015",

month = jan,

day = "27",

doi = "10.1177/1082013214568876",

language = "Indefinido/desconocido",

pages = "68--78",

journal = "Food Science and Technology International",

issn = "1082-0132",

publisher = "SAGE Publications Inc.",

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Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. / Sotelo Diaz, Luz Indira (Correspondent Author); Filomena Ambrosio, Annamaria (First Author); Quintanilla Carvajal, Maria Ximena (Second Author).
In: Food Science and Technology International, 27.01.2015, p. 68-78.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

AU - Sotelo Diaz, Luz Indira

AU - Filomena Ambrosio, Annamaria

AU - Quintanilla Carvajal, Maria Ximena

PY - 2015/1/27

Y1 - 2015/1/27

U2 - 10.1177/1082013214568876

DO - 10.1177/1082013214568876

M3 - Artículo

SN - 1082-0132

SP - 68

EP - 78

JO - Food Science and Technology International

JF - Food Science and Technology International

ER -