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Journal of Aquatic Food Product Technology Volume 22, 2013 - Issue 5
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Articles

Functional Properties of Water-Soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) at Different pHs

Juan You China Agricultural University, College of Food Science and Nutritional Engineering, Beijing, China
,
Yongkang Luo China Agricultural University, College of Food Science and Nutritional Engineering, Beijing, ChinaCorrespondence[email protected]
&
Huixing Shen China Agricultural University, College of Science, Beijing, China
Pages 487-495 | Published online: 05 Sep 2013

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Gaozhan Xue, Dingding Ren, Chunxia Zhou, Huina Zheng, Wenhong Cao, Haisheng Lin, Xiaoming Qin & Chaohua Zhang. (2020) Comparative study on the functional properties of the pearl oyster (Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides. International Journal of Food Properties 23:1, pages 1256-1271.
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