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

Several technologies and methods have been developed over the years to address the
environmental pollution and nutritional losses associated with the dumping of fish …

This study investigated the effects of alkaline pH-shift processing (pH: 12, 12.5 and 13)
combined with ultrasonication (300 W; 0, 10, 20, and 30 min) on the yield and functional …

Nutritional, structural, functional, and sensorial properties of protein isolate developed from
salmon (Salmo salar), cod (Gadus morhua), and herring (Clupea harengus) by-products …

The impacts of variation in fish filleting by-products origin including white muscle (cod), dark
muscle (herring) and farmed fish (salmon) on physicochemical and gel-forming properties of …

The overall goal of this study was to investigate the effect of pH shifting on the functionality of
pea, rice, oat, and hemp proteins and their blends (pea: rice, 60: 40; pea: oat/hemp, 50: 50) …

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 …

Proteins are increasingly being utilized to perform functional roles in food formulations.
Common food proteins possess good functional properties including solubility, gelation …

Yield and physicochemical characteristics of protein isolates recovered from rohu
processing waste by acid-and alkali-aided protein solubilization methods were studied. pH …

Study was conducted to recover proteins from pangas (Pangasius pangasius) processing
waste (fillet frames) using pH shift method and to characterize the recovered isolates. pH 2.0 …