The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation-Reference-Cited by-同舟云学术

The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation

Published:2013-09 Issue:1 Volume:53 Page:37-43
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Paker Ilgin,Beamer Sarah,Jaczynski Jacek,Matak Kristen E.

Funder

HATCH Program Project

USDA Cooperative State Research Education and Extension Service

Publisher

Elsevier BV

Subject

Food Science

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5. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing by-products via isoelectric solubilization precipitation and its gelation properties as affected by functional additives;Chen;Journal of Agricultural and Food Chemistry,2007

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