Optimal blending of differently refined fish proteins based on their functional properties
Author:
Affiliation:
1. Oregon State University Seafood Research and Education Center; 2001 Marine Drive #253, Astoria, Oregon 97103
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13346/fullpdf
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4. Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process;Chajian;European Food Research and Technology,2006
5. Effect of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko;Chen;Fisheries Science,2000
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