The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>).

Somjid, Panumas; Chaijan, Manat; Rawdkuen, Saroat; Grossmann, Lutz; Panpipat, Worawan

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta).

Somjid, Panumas; Chaijan, Manat; Rawdkuen, Saroat; Grossmann, Lutz; Panpipat, Worawan.

Afiliação

Somjid P; Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Chaijan M; Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Rawdkuen S; Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
Grossmann L; Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA.
Panpipat W; Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.

Foods ; 12(21)2023 Oct 24.

Article em En | MEDLINE | ID: mdl-37959012