Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
Author:
Funder
VINNOVA
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle;Abdollahi;Food Chemistry,2016
2. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka ( Clupeonella cultriventris ) and silver carp ( Hypophthalmichthys molitrix ) by the pH-shift process or washing-based technology;Abdollahi;Food Chemistry,2017
3. Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product;Abdollahi;Food and Bioprocess Technology,2018
4. Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products;Aspevik;Process Biochemistry,2016
5. Effect of dietary fibre and MTGase on the quality of mackerel surimi gels;Cardoso;Journal of the Science of Food and Agriculture,2009
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