Effects of pH modification in proteins from fish (Whitemouth croaker) and their application in food packaging films

Author:

Romani Viviane P.,Machado Ana Vera,Olsen Bradley D.,Martins Vilásia G.

Funder

Coordination for the Improvement of Higher Education Personnel

National Counsel of Technological and Scientific Development

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties;Abdelhedi;Process Biochemistry,2016

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5. Preparation and properties of rice starch-chitosan blend biodegradable film;Bourtoom;Journal of Food Science and Technology,2008

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