Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique -process characteristics and functionality of the isolates
Journal article, 2012
Mytilus edulis
gelation
protein recovery
ph
muscle proteins
amino acid
pH shift
recovery
lipid oxidation
phosphorylation
solubilisation
rainbow-trout
components
gelation
paramyosin
fish
Author
Patroklos Vareltzis
Technological Education Institute of Thessaloniki
Ingrid Undeland
Chalmers, Chemical and Biological Engineering, Life Sciences
Journal of the Science of Food and Agriculture
0022-5142 (ISSN) 1097-0010 (eISSN)
Vol. 92 15 3055-3064Driving Forces
Sustainable development
Innovation and entrepreneurship
Subject Categories
Analytical Chemistry
Chemical Process Engineering
Chemical Sciences
Areas of Advance
Life Science Engineering (2010-2018)
DOI
10.1002/jsfa.5723