Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
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Title
Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
Authors
Keywords
Fish by-product, Ultrasound, pH-shift processing, Protein recovery, Functional properties
Journal
FOOD HYDROCOLLOIDS
Volume 118, Issue -, Pages 106768
Publisher
Elsevier BV
Online
2021-03-21
DOI
10.1016/j.foodhyd.2021.106768
References
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