Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill-Reference-Cited by-同舟云学术

Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill

Published:2017-08 Issue: Volume:81 Page:26-34
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Shi Liu,Beamer Sarah K.,Yin Tao,Matak Kristen E.,Yang Hong,Jaczynski Jacek

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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4. Comprehensive study of the lipid classes of krill oil by fractionation and identification of triacylglycerols, diacylglycerols, and phospholipid molecular species by using UPLC/QToF-MS;Castro-Gómez;Food Analytical Methods,2015

5. Gelation of protein recovered from whole Antarctic krill (Euphausia superba) by isoelectric solubilization/precipitation as affected by functional additives;Chen;Journal of Agricultural and Food Chemistry,2007

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