Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method-Reference-Cited by-同舟云学术

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Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Published:2019-03 Issue: Volume:277 Page:327-335
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Yige,Yang Hongshun^ORCID

Funder

Singapore Ministry of Education Academic Research Fund Tier 1

Fujian Putian Sea-100 Food Co., Ltd

Polymer Science (Shenzhen) Ke Ju New Material Co., Ltd

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Initiation of protein association in tofu formation by metal ions;Arii;Bioscience, Biotechnology, and Biochemistry,2014

2. Extraction of sardine proteins by acidic and alkaline solubilisation;Batista;Revista de Agaroquimica y Tecnologia de Alimentos,2007

3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Improvement of gel quality of sardine rurimi with low setting phenomenon by ethanolic coconut husk extract;Buamard;Journal of Texture Studies,2017

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