Physicochemical and functional properties of the muscle protein fraction of Hypomesus olidus

Author:

Fu Yuan,Liu Chuanhao,Yan Xiaohui,Jiang Guochuan,Dang Qiao,Wang Liyan,Liu Xuejun

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference42 articles.

1. Ahmad, M., Malik, Singh, C., & Saini. (2018). Heat treatment of sunflower protein isolates near isoelectric point: effect on rheological and structural properties. Food Chemistry. 10.1016/j.foodchem.2018.10.060.

2. Fish as an alternative protein - a consumer-oriented perspective on its role in a transition towards more healthy and sustainable diets;Boer;Appetite,2020

3. Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder;Brishti;Food Research International,2020

4. Infection status of pond smelts, Hypomesus olidus, and other freshwater fishes with trematode metacercariae in 6 large lakes;Cho;Korean Journal of Parasitology,2006

5. Study on processing technology of grilled Hypomesus olidus pallas;Ceng;Meat Industry,2014

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