Functional properties and dynamic rheology of protein isolates extracted from male and female common carp ( Cyprinus carpio ) muscle subjected to pH‐shifting method-Reference-Cited by-同舟云学术

Functional properties and dynamic rheology of protein isolates extracted from male and female common carp ( Cyprinus carpio ) muscle subjected to pH‐shifting method

Published:2019-09-10 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Singh Kirpal¹,Singh Narpinder²^ORCID,Kaur Arvinder¹,Virdi Amardeep Singh²,Dar Owias Iqbal¹,Sharma Sunil¹

Affiliation:

1. Department of Zoology Guru Nanak Dev University Amritsar India

2. Department of Food Science and Technology Guru Nanak Dev University Amritsar India

Funder

Department of Science and Technology

University Grants Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14181

Reference92 articles.

1. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology

2. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally

3. Nutritional and Functional Properties of Some Promising Legumes Protein Isolates

4. Propriedades funcionais de concentrados proteicos de pescado preparados por vários métodos;Cândido L. M. B.;Brazilian Journal of Food Technology,1998

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study;Food Chemistry: X;2024-06

2. Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products;Food Chemistry: X;2023-03

3. Insights into the endogenous cathepsins on modori of fermented carp ( Cyprinus carpio ) sausage gels in acid environment;International Journal of Food Science & Technology;2022-07-29

4. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties;Food Chemistry;2022-01

5. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing;Food Research International;2021-05