Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift Processing
Author:
Affiliation:
1. College of Food Science and Engineering; Dalian Ocean University; Dalian 116023 Liaoning China
2. Faculty of Fisheries; Kagoshima University; Kagoshima 890-0056 Japan
Funder
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.12847/fullpdf
Reference29 articles.
1. Extraction of sardine proteins by acidic and alkaline solubilisation;Batista;Food Sci. Technol. Int.,2007
2. Protein recovery of tilapia frame by-products by pH-shift method;Chomnawang;J. Aquatic Food Prod. Technol,2013
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