Structure and functional properties of modified threadfin bream sarcoplasmic protein

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 1-10

  Krasaechol, N ^a   Sanguandeekul, R ^b   Duangmal, K ^b   Owusu Apenten, Richard K ^c  

^a BURAPHA UNIVERSITY   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

^c PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Chemical modification; Emulsification; Fish protein; Foaming; Functionality; Threadfin bream

Indexed keywords

FISH PROTEIN; SARCOPLASM PROTEIN; TRYPSIN; UNCLASSIFIED DRUG;

ACETYLATION; ARTICLE; CONTROLLED STUDY; EMULSION; FISH; FOAMING; HEATING; HYDROPHOBICITY; NONHUMAN; PROTEIN FUNCTION; PROTEIN HYDROLYSIS; PROTEIN MODIFICATION; PROTEIN STRUCTURE;

NEMIPTERIDAE;

EID: 35548975179     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.075     Document Type: Article

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