Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination-Reference-Cited by-同舟云学术

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

Published:2023-01 Issue: Volume:398 Page:133947
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

van Berlo Eline,Undeland Ingrid,Abdollahi Mehdi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 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-products;Abdollahi;Food and Bioprocess Technology,2018

4. Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method;Abdollahi;LWT,2019

5. Abdollahi, M., & Undeland, I. (2019b). Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method. Lwt, 101(November 2018), 678–684. https://doi.org/10.1016/j.lwt.2018.11.087.

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3. Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams;Ultrasonics Sonochemistry;2023-10