Globally, fish processing industries are much concerned to produce fish proteins for the
fulfilment of the nutritive requirements of human being. More than 60% fish by-products …

Asian carp, which are widely distributed in Asia and Europe, are nutritious and popular with
consumers. In China, Asian carp is a tasty dish and has been consumed for thousands of …

The present study aimed to investigate effects of pH and monovalent (Na+ and K+)/divalent
(Ca 2+ and Mg 2+) cations on the structural and physicochemical properties of myofibrillar …

Bacteria are the primary determinant in spoilage of chilled meat. The Aeromonas genus has
been discovered to be involved in the dynamics of meat spoilage, but its related knowledge …

Advanced structures of food proteins are maintained by many forces such as hydrophobic
activities, electrostatic interaction, and disulphide bond interaction, which can affect their …

To better understand the potential of using isoelectric solubilization/precipitation (ISP)-
isolated protein on emulsion-type meat products, the influences of protein concentration on …

Several technologies and methods have been developed over the years to address the
environmental pollution and nutritional losses associated with the dumping of fish …

Increasing protein demand has led to growing attention being given to the full utilization of
proteins from side streams in industrial fish processing. In this study, proteins were …

Emulsion-based delivery systems were structured by using scallop gonad protein isolates
(SGPIs) as novel food-grade emulsifiers. The effects of carrier oil, including the long chain …

The relative cryoprotective effects of flaxseed protein hydrolysate and pectin in comparison
with conventional cryoprotectant (sucrose+ sorbitol+ sodium tripolyphosphates) on …