Effect of pH on the preparation of edible films based on fish myofibrillar proteins
- 1 October 2003
- journal article
- Published by Japanese Society of Fisheries Science in Fisheries Science
- Vol. 69 (5) , 1026-1032
- https://doi.org/10.1046/j.1444-2906.2003.00722.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteinsFisheries Science, 2001
- Solubility, Tensile, and Color Properties of Modified Soy Protein Isolate FilmsJournal of Agricultural and Food Chemistry, 2000
- Preparation and characterization of edible films from fish water-soluble proteinsFisheries Science, 2000
- Recovery of proteins from fish waste products by alkaline extractionZeitschrift für Lebensmittel-Untersuchung und Forschung, 1999
- Physical Properties of Egg White−Dialdehyde Starch FilmsJournal of Agricultural and Food Chemistry, 1998
- Solubility and Molecular Properties of Heat-Cured Soy Protein FilmsJournal of Agricultural and Food Chemistry, 1997
- Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional PropertiesJournal of Food Science, 1995
- Value‐added products from underutilized fish speciesCritical Reviews in Food Science and Nutrition, 1995
- Proteins from Seafood Processing DiscardsPublished by Springer Nature ,1994
- Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface MethodologyJournal of Food Science, 1992