Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products-Reference-Cited by-同舟云学术

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Published:2011-05 Issue:4 Volume:44 Page:896-903
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Tahergorabi Reza,Beamer Sarah K.,Matak Kristen E.,Jaczynski Jacek

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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