Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants-Reference-Cited by-同舟云学术

Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants

Published:2013-08 Issue:1-4 Volume:139 Page:710-719
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang HeNan,Wu Jianping,Betti Mirko

Funder

Alberta Livestock Meat Agency (Edmonton, AB, Canada)

Alberta Innovates Bio-solutions (Edmonton, AB, Canada)

Canadian Poultry Research Council (Ottawa, ON, Canada)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat;Chan;Food Chemistry,2011

3. Acid-aided protein recovery from enzyme-rich Pacific whiting;Choi;Journal of Food Science,2002

4. Protein damage and degradation by oxygen radicals;Davies;Journal of Biological Chemistry,1987

5. Effect of pH on the rheological and structural properties of gels of water-washed chicken-breast muscle at physiological ionic strength;Feng;Journal of Agricultural and Food Chemistry,2001

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