Citations (9)
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Ye Chen, Ran Ye & Hui Xu. (2016) Physicochemical Properties of Zein-Based Films by Electrophoretic Deposition Using Indium Tin Oxide Electrodes: Vertical and Horizontal Electric Fields. International Journal of Food Properties 19:5, pages 945-957.
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Shengjun Wu. (2016) Effect of Trehalose on the State of Water, Protein Denaturation and Gel-Forming Ability of Weever Surimi. International Journal of Food Properties 19:3, pages 521-525.
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Lianzhou Jiang, Zhongjiang Wang, Yang Li, Xianghe Meng, Xiaonan Sui, Baokun Qi & Linyi Zhou. (2015) Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength. International Journal of Food Properties 18:5, pages 1059-1074.
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Articles from other publishers (6)
Halid Sheriff Adegbusi, Amin Ismail, Norhaizan Mohd. Esa & Zulfitri Azuan Mat Daud. (2023) Effects of formulated Nigerian yellow maize, soybean, and crayfish blends on some growth performance and physiological status. Food Production, Processing and Nutrition 5:1.
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Halid Sheriff Adegbusi, Amin Ismail, Norhaizan Mohd Esa & Zulfitri Azuan Mat Daud. (2022)
Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize (
Zea mays
), soybean (
Glycine max
) and crayfish (
Procambarus clarkii
)
. Journal of the Science of Food and Agriculture 102:15, pages 6961-6973.
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Bouhee Kang, Angela D Myracle & Denise I Skonberg. (2019)
Potential of recovered proteins from invasive green crabs (
Carcinus maenas
) as a functional food ingredient
. Journal of the Science of Food and Agriculture 99:4, pages 1748-1754.
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Mehdi Abdollahi & Ingrid Undeland. (2019) Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method. LWT 101, pages 678-684.
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Deysi Cando, Helena M. Moreno, A. Javier Borderías & Torstein Skåra. (2016) Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content. Food and Bioprocess Technology 9:8, pages 1391-1398.
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Deysi Cando, Beatriz Herranz, A. Javier Borderías & Helena M. Moreno. (2015) Effect of high pressure on reduced sodium chloride surimi gels. Food Hydrocolloids 51, pages 176-187.
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