Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique-process characteristics and functionality of the isolates

Antioxidant Activity of Protein Isolate Obtained by the pH Shift Technique from Hydrolyzed and Unhydrolyzed Shrimp Processing Discards

(2011) Meenata Khumallambam et al.   Journal of Aquatic Food Product Technology

Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes

(2010) Sofia K. Marmon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Removal of Lipids, Dioxins, and Polychlorinated Biphenyls during Production of Protein Isolates from Baltic Herring (Clupea harengus) Using pH-Shift Processes

(2009) Sofia K. Marmon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amino Acid and Mineral Composition of Protein and Other Components and Their Recovery Yields from Whole Antarctic Krill (Euphausia superba) Using Isoelectric Solubilization/Precipitation

(2009) Y.-C. Chen et al.   JOURNAL OF FOOD SCIENCE

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

(2008) Helgi Nolsøe et al.   Food and Bioprocess Technology

Removal of Lipids and Diarrhetic Shellfish Poisoning Toxins from Blue Mussels (Mytilus edulis) during Acid and Alkaline Isolation of Proteins

(2008) Patroklos Vareltzis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation

(2008) Latif Taskaya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE