Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10540458 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Protein isolate from Indian mackerel contained low lipid content, but its proteins underwent denaturation. ⺠Protein isolate with prewashing possessed the increased gel forming ability. ⺠Microbial transglutaminase effectively increased gel strength of protein isolate.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sochaya Chanarat, Soottawat Benjakul,