Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

Published 2018 View Full Article

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Title
Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
Authors
Keywords
Marine by-products, Fish protein isolate, pH-shift method, Solubilization/isoelectric precipitation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 101, Issue -, Pages 678-684
Publisher
Elsevier BV
Online
2018-11-29
DOI
10.1016/j.lwt.2018.11.087

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