Search Results

Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

by Alakhrash, Fatimah, Anyanwu, Ugochukwu, Tahergorabi, Reza
Published in LWT - Food Science and Technology (2016)

Interaction effect of phenolic compounds on Alaska Pollock skin gelatin and associated changes

by Poungchawanwong, Supanooch, Klaypradit, Wanwimol, Li, Qiqi, Wang, Jie, Hou, Hu
Published in LWT (2020)

Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness

by Hou, Hu, Li, Bafang, Zhao, Xue, Zhang, Zhaohui, Li, Pinglin
Published in LWT - Food Science and Technology (2011)

Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels

by Paker, Ilgin, Matak, Kristen E.
Published in LWT - Food Science and Technology (2015)

Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock

by Zhang, Ruifan, Zhang, Tao, Hu, Mengyue, Xue, Yong, Xue, Changhu
Published in LWT (2021)

Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma)

by Nyaisaba, Bhoke Marwa, Liu, Xinxin, Zhu, Shichao, Fan, Xiaojie, Sun, Linlin, Hatab, Shaimaa, Miao, Wenhua, Chen, Meiling, Deng, Shanggui
Published in LWT (2019)

Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation

by Taskaya, Latif, Chen, Yi-Chen, Jaczynski, Jacek
Published in LWT - Food Science and Technology (2009)

Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation

by Chen, Yi-Chen, Taskaya, Latif, Jaczynski, Jacek
Published in LWT - Food Science and Technology (2009)

Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

by Taskaya, Latif, Chen, Yi-Chen, Jaczynski, Jacek
Published in LWT - Food Science and Technology (2010)

Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

by Taskaya, Latif, Chen, Yi-Chen, Jaczynski, Jacek
Published in LWT - Food Science and Technology (2010)

Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product

by Nakamura Yusa, Takahashi Shota, Takahashi Kigen
Published in LWT (2021)

Traditional foods in native America. Part III, a compendium of stories from the Indigenous food sovereignty movement in American Indian and Alaska Native communities

Characterization Of Antioxidant Peptides Of Soybean Protein Hydrolysate

by Abu-Salem, Ferial M., Mahmoud, Marwa H., M. H. El-Kalyoub, A. Y. Gibriel, Azza Abou-Arab
Published 2013

Characterization Of Antioxidant Peptides Of Soybean Protein Hydrolysate

by Abu-Salem, Ferial M., Mahmoud, Marwa H., M. H. El-Kalyoub, A. Y. Gibriel, Azza Abou-Arab
Published 2013

The Log Vol. 34 No. 03

by Champion Paper and Fibre Company;
Published 1951