Rheological and functional properties of catfish skin protein hydrolysates

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Yin, Huaixia ^a   Pu, Jianing ^a   Wan, Yuting ^a   Xiang, Bob ^a   Bechtel, Peter J ^b   Sathivel, Subramaniam ^a  

^a LOUISIANA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Catfish; Emulsion; Functional properties; Protein hydrolysates; Rheological properties

Indexed keywords

AMINO ACID; PROTEIN HYDROLYSATE;

ANIMAL; ARTICLE; CATFISH; COLOR; EMULSION; FLOW KINETICS; FREEZE DRYING; HYDROLYSIS; METABOLISM; METHODOLOGY; SKIN; SOLUBILITY;

AMINO ACIDS; ANIMALS; CATFISHES; COLOR; EMULSIONS; FREEZE DRYING; HYDROLYSIS; PROTEIN HYDROLYSATES; RHEOLOGY; SKIN; SOLUBILITY;

EID: 74249088520     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01385.x     Document Type: Article

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