Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

Publication date: Available online 20 March 2021Source: Food HydrocolloidsAuthor(s): Samaneh Pezeshk, Msoud Rezaei, Hedayat Hosseini, Mehdi Abdollahi

Source: Food Hydrocolloids - March 21, 2021 Category: Food Science Source Type: research