Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process-Reference-Cited by-同舟云学术

Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process

Published:2016-07-04 Issue:3 Volume:41 Page:e12884
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Zhao Xue¹,Zou Yu-Feng¹,Shao Jun-Jie²,Chen Xing¹,Han Min-Yi¹,Xu Xing-Lian¹

Affiliation:

1. Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 People's Republic of China

2. Freshwater Fisheries Research Institute of Jiangsu Province; Nanjing 210017 People's Republic of China

Funder

China Agriculture Research System

China Ministry of Agriculture and the National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12884/fullpdf

Reference36 articles.

1. Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product;Brown;J. Food Sci.,2012