Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
Samaneh Pezeshk, Masoud Rezaei, H Falah Hosseini, Mehdi Abdollahi
Topics & Concepts
SonicationChemistryRainbow troutTryptophanChromatographyParticle sizeBiochemistryAmino acidFish <Actinopterygii>BiologyPhysical chemistryFisheryMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides