Effects of bambara groundnut protein isolate on protein degradation and gel properties of surimi from sardine (Sardinella albella)

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 977-986

  Kudre, Tanaji ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION-DEPENDENT MANNERS; FIBRILLAR STRUCTURES; FUNCTIONAL REQUIREMENT; GEL-FORMING ABILITY; INHIBITORY ACTIVITY; MYOFIBRILLAR PROTEINS; PROTEIN DEGRADATION; WATER HOLDING CAPACITY;

ANTIGEN-ANTIBODY REACTIONS; PROTEINS; PROTEOLYSIS;

GELS;

ARACHIS HYPOGAEA; BAMBARA; SARDINELLA ALBELLA;

EID: 84885862470     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00733.x     Document Type: Article

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