pH shift protein recovery with organic acids on texture and color of cooked gels
Author:
Affiliation:
1. Animal and Nutritional Sciences, PO Box 6108; West Virginia University; Morgantown WV USA
Funder
U.S. Department of Agriculture
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6712/fullpdf
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4. Amino acid and mineral composition of protein and other components and their recovery yields from whole Antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation;Chen;J Food Sci,2009
5. Compositional characteristics of materials recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectrical solubilization/precipitation;Taskaya;J Agric Food Chem,2009
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