Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13642.x/fullpdf
Reference27 articles.
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3. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acid conditions;Chawla;J Food Sci,1996
4. Studies on the physicochemical properties of milkfish myoglo-bin;Chen;J Food Biochem,2001
5. Acid-aided protein recovery from enzyme-rich Pacific whiting;Choi;J Food Sci,2002
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