Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Subject
Food Science,Analytical Chemistry
Reference48 articles.
1. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed;Abdollahi;Food Chemistry,2020
2. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products;Abdollahi;Food and Bioprocess Technology,2018
3. Effect of soy protein isolate on quality of light pork sausages containing konjac flour;Akesowa;African Journal of Biotechnology,2009
4. Future trends of processed meat products concerning perceived healthiness: A review;Badar;Comprehensive Reviews in Food Science and Food Safety,2021
5. Effect of flax gum on the functional properties of soy protein isolate emulsion gel;Bi;LWT-Food Science and Technology,2021
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献