1. Gelation properties of fatty fish processed with or without added sodium chloride, cryoprotectants and antioxidants;Bakir;Food Research International,1994
2. Acid-aided protein recovery from enzyme-rich pacific whiting;Choi;Journal of Food Science,2002
3. Functional characterization of protein concentrates from bristly sardine under acidic conditions;Cortes-Ruiz;Journal of Aquatic Food Product Technology,2001
4. Crynen, S., & Kristinsson, H. G. (2003). The effect of acid and alkali treatments on the gelation properties of sarcoplasmic and myofibrillar proteins of channel catfish. In IFT Annual Meeting, Chicago, Ill. Abstr. 87-3.
5. Davenport, M. P., & Kristinsson, H. G. (2003). Low and high pH treatments induce a molten globular structure in myosin which improves its gelation properties. In IFT Annual Meeting, Chicago, Ill. Abstr. 42-9.