Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally-Reference-Cited by-同舟云学术

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Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally

Published:2013-12 Issue:3 Volume:141 Page:2848-2857
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arfat Yasir Ali,Benjakul Soottawat

Funder

Prince of Songkla University, National Research Council of Thailand

TRF Senior Research Scholar programme

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

1. Official methods of analysis;AOAC,2000

2. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally;Arfat;Food Chemistry,2012

3. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidized phenolic compounds;Balange;Food Chemistry,2009

4. Protein gel ultrastructure and functionality;Barbut,1994

5. Extraction of sardine proteins by acidic and alkaline solubilisation;Batista;Food Science and Technology International,2007

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4. Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp;Foods;2023-02-22

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