We are working on the  dynamic visco-elastic behaviour of the different aquatic species like squid, fin fish and shellfish like shrimps. though, I found few publications on the  squid and fin-fish but publications on shrimp protein could not be traced. I am not sure that the properties of the shrimp protein will be different or same ? I am also looking for any project which has extensive rheology work related to food proteins. I will be pleased to join the team of any country to enhance my expertise on rheology. I do hope that I would.

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