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Miguel Ángel Martínez-Maldonado

Instituto Politécnico Nacional

5

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Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins

2021 Lwt - Food Science and Technology
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Improving of Gelling Capacity of Cooked Crab Meat Proteins

2021 Frontiers in Nutrition
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Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)

2018 Journal of Aquatic Food Product Technology
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Efecto de la transglutaminasa microbiana sobre las propiedades mecánicas de geles de carne de jaiba cocida

2015 CienciaUAT
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