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Journal Abstract Search

159 related items for PubMed ID: 22746669

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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 13; 76(3):E240-7. PubMed ID: 21535823
    [Abstract] [Full Text] [Related]

  • 5. Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH.
    Undeland I, Kelleher SD, Hultin HO, McClements J, Thongraung C.
    J Agric Food Chem; 2003 Jul 02; 51(14):3992-8. PubMed ID: 12822935
    [Abstract] [Full Text] [Related]

  • 6. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives.
    Chen YC, Jaczynski J.
    J Agric Food Chem; 2007 Oct 31; 55(22):9079-88. PubMed ID: 17902629
    [Abstract] [Full Text] [Related]

  • 7. 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 31; 72(7):C376-80. PubMed ID: 17995635
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  • 9. Characterization of oxidative changes in salted herring (Clupea harengus) during ripening.
    Andersen E, Andersen ML, Baron CP.
    J Agric Food Chem; 2007 Nov 14; 55(23):9545-53. PubMed ID: 17939737
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  • 11. Amino acid, fatty acid, and mineral profiles of materials recovered from rainbow trout (Oncorhynchus mykiss) processing by-products using isoelectric solubilization/precipitation.
    Chen YC, Tou JC, Jaczynski J.
    J Food Sci; 2007 Nov 14; 72(9):C527-35. PubMed ID: 18034715
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  • 12. pH shift protein recovery with organic acids on texture and color of cooked gels.
    Paker I, Beamer S, Jaczynski J, Matak KE.
    J Sci Food Agric; 2015 Jan 14; 95(2):275-80. PubMed ID: 24777972
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  • 14. 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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  • 15. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product.
    Tahergorabi R, Beamer SK, Matak KE, Jaczynski J.
    J Agric Food Chem; 2012 Jun 13; 60(23):5979-87. PubMed ID: 22624700
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  • 17. Pilot plant scale production of protein from catfish treated by acid solubilization/isoelectric precipitation.
    Mireles DeWitt CA, Nabors RL, Kleinholz CW.
    J Food Sci; 2007 Aug 13; 72(6):E351-5. PubMed ID: 17995679
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  • 19. Negative roles of salt in gelation properties of fish protein isolate.
    Kim YS, Park JW.
    J Food Sci; 2008 Oct 13; 73(8):C585-8. PubMed ID: 19019100
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