TY  - JOUR
AU  - Borderías, Javier
AU  - Tovar, Clara
AU  - Domínguez-Timón, Fátima
AU  - Díaz Díaz Chirón, María Teresa
AU  - Pedrosa, Mercedes
AU  - Moreno Conde, Helena María
AU  - Díaz-Chirón, María Teresa 
PY  - 2020
DO  - 10.1016/j.foodhyd.2020.105976
SN  - 0268-005X
UR  - https://hdl.handle.net/20.500.14352/97202
T2  - Food Hydrocolloids
AB  - Mixed surimi gels with 8%, 10% and 15% of pea protein isolate (PPI) were made in order to replace part of the myofibrillar proteins with PPI. Phytochemical, mechanical, viscoelastic and structural properties of heat-induced gels were analysed....
LA  - eng
PB  - Elsevier
KW  - Surimi
KW  - Gelation
KW  - Pea protein isolate
KW  - Bioactive components
KW  - Viscoelasticity
TI  - Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
TY  - journal article
VL  - 107
ER  -