Functional fish protein isolates prepared using low ionic strength, acid solubilization /precipitation-Reference-Cited by-同舟云学术

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Functional fish protein isolates prepared using low ionic strength, acid solubilization /precipitation

Published:2004 Issue: Volume: Page:407-414
ISSN:0167-4501
Container-title:More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001
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Author:

Kelleher S.D.,Feng Y.,Kristinsson H.,Hultin H.O.,McClements D.J.

Publisher

Elsevier

Reference18 articles.

1. Functional properties of muscle proteins;Morrissey,1987

2. Fish and krill protein;Suzuki,1981

3. The influence of pH on the protein net charge in the myofibrillar system;Hamm;Reciprocal Meat Conference Proceedings,1994

4. Hultin, H.O. and Kelleher, S.D. (1999) Process for isolating a protein composition from a muscle source and protein composition. U.S. Patent Number 6,005,073. Issued Dec. 21.

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