Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka ( Clupeonella cultriventris ) and silver carp ( Hypophthalmichthys molitrix ) by the pH-shift process or washing-based technology

标题
Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka ( Clupeonella cultriventris ) and silver carp ( Hypophthalmichthys molitrix ) by the pH-shift process or washing-based technology
作者
关键词
pH-shift method, Protein isolate, Washed mince, Blend surimi, Functional properties, Dynamic rheology
出版物
FOOD CHEMISTRY
Volume 229, Issue -, Pages 695-709
出版商
Elsevier BV
发表日期
2017-03-02
DOI
10.1016/j.foodchem.2017.02.133

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