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Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill

Food science & technology, 2017-08, Vol.81, p.26-34

2017

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Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

Food chemistry, 2019-04, Vol.278, p.644-652

2019

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Salt substitution in surimi seafood and its effects on instrumental quality attributes

Food science & technology, 2012-10, Vol.48 (2), p.175-181

2012

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A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

Food research international, 2015-11, Vol.77, p.697-703

2015

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Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation

Food and bioprocess technology, 2024-10, Vol.17 (10), p.3114-3129

2024

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Physicochemical properties of surimi gels fortified with dietary fiber

Food chemistry, 2014-04, Vol.148, p.70-76

2014

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Calcium hydroxide as a processing base in alkali‐aided pH‐shift protein recovery process

Journal of the science of food and agriculture, 2017-02, Vol.97 (3), p.811-817

2017

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Storage stability of egg sticks fortified with omega‐3 fatty acids

Journal of the science of food and agriculture, 2018-07, Vol.98 (9), p.3452-3461

2018

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Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp

Journal of food science, 2018-07, Vol.83 (7), p.1970-1979

2018

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Fish protein isolate: Development of functional foods with nutraceutical ingredients

Journal of functional foods, 2015-10, Vol.18, p.746-756

2015

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Chemical properties of surimi seafood nutrified with ω-3 rich oils

Food chemistry, 2011-12, Vol.129 (3), p.912-919

2011

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Influence of pre‐cooking protein paste gelation conditions and post‐cooking gel storage conditions on gel texture

Journal of the science of food and agriculture, 2016-01, Vol.96 (1), p.280-286

2016

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Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

Food chemistry, 2013-08, Vol.139 (1-4), p.777-785

2013

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Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Food science & technology, 2011-05, Vol.44 (4), p.896-903

2011

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pH shift protein recovery with organic acids on texture and color of cooked gels

Journal of the science of food and agriculture, 2015-01, Vol.95 (2), p.275-280

2015

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Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

Food science & technology, 2012-09, Vol.48 (1), p.89-95

2012

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Effect of electron beam on chemical changes of nutrients in infant formula

Food chemistry, 2014-04, Vol.149, p.208-214

2014

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Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil

International journal of food science & technology, 2015-01, Vol.50 (1), p.210-217

2015

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Isoelectric Solubilization/Precipitation as a Means To Recover Protein Isolate from Striped Bass (Morone saxatilis) and Its Physicochemical Properties in a Nutraceutical Seafood Product

Journal of agricultural and food chemistry, 2012-06, Vol.60 (23), p.5979-5987

2012

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Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

Journal of agriculture and food research, 2024-06, Vol.16, p.101198, Article 101198

2024

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The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation

Food science & technology, 2013-09, Vol.53 (1), p.37-43

2013

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Compositional Characteristics of Materials Recovered from Headed Gutted Silver Carp (Hypophthalmichthys molitrix) by Isoelectric Solubilization and Precipitation Using Organic Acids

Journal of food science, 2013-03, Vol.78 (3), p.E445-E451

2013

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Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix)

Future foods : a dedicated journal for sustainability in food science, 2022-06, Vol.5, p.100148, Article 100148

2022

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Development of nutraceutical egg products with omega-3-rich oils

Food science & technology, 2010-06, Vol.43 (5), p.777-783

2010

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Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

Food science & nutrition, 2017-05, Vol.5 (3), p.763-769

2017

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Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill

Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

Salt substitution in surimi seafood and its effects on instrumental quality attributes

A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation

Physicochemical properties of surimi gels fortified with dietary fiber

Calcium hydroxide as a processing base in alkali‐aided pH‐shift protein recovery process

Storage stability of egg sticks fortified with omega‐3 fatty acids

Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp

Fish protein isolate: Development of functional foods with nutraceutical ingredients

Chemical properties of surimi seafood nutrified with ω-3 rich oils

Influence of pre‐cooking protein paste gelation conditions and post‐cooking gel storage conditions on gel texture

Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

pH shift protein recovery with organic acids on texture and color of cooked gels

Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

Effect of electron beam on chemical changes of nutrients in infant formula

Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil

Isoelectric Solubilization/Precipitation as a Means To Recover Protein Isolate from Striped Bass (Morone saxatilis) and Its Physicochemical Properties in a Nutraceutical Seafood Product

Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation

Compositional Characteristics of Materials Recovered from Headed Gutted Silver Carp (Hypophthalmichthys molitrix) by Isoelectric Solubilization and Precipitation Using Organic Acids

Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix)

Development of nutraceutical egg products with omega-3-rich oils

Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

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