Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster ( Crassostrea hongkongensis ) and Antarctic krill ( Euphausia superba ) protein isolates-Reference-Cited by-同舟云学术

Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster ( Crassostrea hongkongensis ) and Antarctic krill ( Euphausia superba ) protein isolates

Published:2020-08-18 Issue:2 Volume:56 Page:682-691
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Zheng Huina¹²³^ORCID,Shiming Liang¹,Gaozhan Xue¹,Dingding Ren¹,Wenhong Cao¹²³,Chaohua Zhang¹²³⁴,Jianjun Yuan⁴⁵

Affiliation:

1. College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China

2. Shenzhen Institute of Guangdong Ocean University Shenzhen518116China

3. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Zhanjiang524088China

4. Key Laboratory of Inshore Resources Biotechnology (Quanzhou Normal University) Fujian Province University Quanzhou362000China

5. College of Oceanology and Food Science Quanzhou Normal University Quanzhou362000China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14702

Reference35 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

2. Purification and characterization of a salt-tolerant cellulase from the mangrove oyster, Crassostrea rivularis

3. DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

4. Structural elucidation of molecular species of pacific oyster ether amino phospholipids by normal-phase liquid chromatography/negative-ion electrospray ionization and quadrupole/multiple-stage linear ion-trap mass spectrometry

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