Preparation and characterization of protein isolate from Yellowfin tuna Thunnus albacares roe by isoelectric solubilization/precipitation process-Reference-Cited by-同舟云学术

Preparation and characterization of protein isolate from Yellowfin tuna Thunnus albacares roe by isoelectric solubilization/precipitation process

Published:2016-05-25 Issue:1 Volume:19 Page:
ISSN:2234-1757
Container-title:Fisheries and Aquatic Sciences
language:en
Short-container-title:Fish Aquatic Sci

Author:

Lee Hyun Ji,Lee Gyoon-Woo,Yoon In Seong,Park Sung Hwan,Park Sun Young,Kim Jin-Soo,Heu Min Soo

Funder

National Research Foundation of Korea

Publisher

The Korean Society of Fisheries and Aquatic Science

Subject

Molecular Biology,Aquatic Science,Biochemistry,Oceanography

Link

http://link.springer.com/content/pdf/10.1186/s41240-016-0014-z

Reference45 articles.

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4. Azadian M, Nasab MM, Abedi E. Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp. Eur Food Res Technol. 2012;235:83–90.

5. Belitz HD and Grosch W. 2001. Schieberle, P. Lehrbuch der Lebensmittelchemie, ISBN 3-540-41096-1 5. Aufl. Springer-Verlag Berlin, Heidelberg, New York

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