Background The exploration of unconventional sources of animal protein, driven by the
increasing global demand, has brought the seafood industry into focus. Despite being high …

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

The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar
proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated …

Sea cucumbers are a good source of proteins and essential amino acids. In this study,
protein isolates were recovered from North Atlantic sea cucumber (Cucumaria frondosa) …

In this study, protein isolate obtained from Pangas processing waste (PPI) was incorporated
into pasta at different levels (0, 2.5, 5.0, 7.5 and 10.0 g/100 g). After that, the nutritional …

Impacts of processing technology (mechanical separation and pH-shift processing) on
protein recovery from salmon, herring and cod backbones and the content of macro-and …

The interest in utilizing food-derived compounds therapeutically has been rising. With the
growing prevalence of systematic chronic inflammation (SCI), efforts to find treatments that …

The effects of solvents and heating temperatures on the recovery and degradation of gel-
forming EPS (Extracellular Polymeric Substances) extracted from aerobic granular sludge …

In this research, scallops (Argopecten purpuratus) visceral meal (SVM) and defatted meal
(SVMD) were analysed for their proximal composition, protein solubility, and amino acid …

In this study, protein isolate was prepared from Baltic herring (Clupea harengus membras)
using alkaline pH-shift process. The aim of this research was to characterize the protein …