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Journal Abstract Search

198 related items for PubMed ID: 20828150

  • 1. Protein isolation from gutted herring (Clupea harengus) using pH-shift processes.
    Marmon SK, Undeland I.
    J Agric Food Chem; 2010 Oct 13; 58(19):10480-6. PubMed ID: 20828150
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  • 2. Changes in salt solubility and microstructure of proteins from herring (Clupea harengus) after pH-shift processing.
    Marmon SK, Krona A, Langton M, Undeland I.
    J Agric Food Chem; 2012 Aug 15; 60(32):7965-72. PubMed ID: 22746669
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  • 3. Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets.
    Marmon SK, Undeland I.
    Food Chem; 2013 May 01; 138(1):214-9. PubMed ID: 23265479
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  • 6. Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage.
    Geirsdottir M, Hlynsdottir H, Thorkelsson G, Sigurgisladottir S.
    J Food Sci; 2007 Sep 01; 72(7):C376-80. PubMed ID: 17995635
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  • 7. Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH values.
    Davenport MP, Kristinsson HG.
    J Food Sci; 2011 Apr 01; 76(3):E240-7. PubMed ID: 21535823
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  • 12. Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process.
    Undeland I, Hall G, Wendin K, Gangby I, Rutgersson A.
    J Agric Food Chem; 2005 Jul 13; 53(14):5625-34. PubMed ID: 15998125
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  • 13. Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models.
    Kakko T, Aitta E, Laaksonen O, Tolvanen P, Jokela L, Salmi T, Damerau A, Yang B.
    Food Res Int; 2022 Aug 13; 158():111578. PubMed ID: 35840263
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  • 14. Amino acid and mineral composition of protein and other components and their recovery yields from whole Antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation.
    Chen YC, Tou JC, Jaczynski J.
    J Food Sci; 2009 Mar 13; 74(2):H31-9. PubMed ID: 19323748
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  • 15. Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio).
    Jafarpour A, Gorczyca EM.
    J Food Sci; 2008 Nov 13; 73(9):E415-24. PubMed ID: 19021796
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  • 17. Influence of herring (Clupea harengus) and herring fractions on metabolic status in rats fed a high energy diet.
    Lindqvist H, Sandberg AS, Undeland I, Stener-Victorin E, Larsson BM, Sannaveerappa T, Lönn M, Holmäng A.
    Acta Physiol (Oxf); 2009 Jul 13; 196(3):303-14. PubMed ID: 19076113
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  • 18. Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus).
    Nisov A, Kakko T, Alakomi HL, Lantto R, Honkapää K.
    Food Chem; 2022 Mar 30; 373(Pt B):131524. PubMed ID: 34782215
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  • 19. Calcium hydroxide as a processing base in alkali-aided pH-shift protein recovery process.
    Paker I, Jaczynski J, Matak KE.
    J Sci Food Agric; 2017 Feb 30; 97(3):811-817. PubMed ID: 27185206
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