Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies
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DOI: 10.1007/s11947-017-1893-4
Abstract: Changes in protein intermolecular interactions during thermo-gelling were measured to compare the gelation properties of isoelectric solubilization/precipitation (ISP)-isolated protein extracted (solubilized at 3.5 and 11.0, precipitated at 5.5 and 6.2) from pale, soft, and exudative… read more here.
Keywords: protein; solubilization precipitation; thermo gelling; precipitation ... See more keywords