LIPID‐PROTEIN INTERACTION DURING AQUEOUS EXTRACTION OF FISH PROTEIN: ACTIN‐LIPID INTERACTION
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3), 523-532
- https://doi.org/10.1111/j.1365-2621.1975.tb12520.x
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- Interacitons of the Autoxidized Products of Linoleic Acid with Enzyme ProteinsAgricultural and Biological Chemistry, 1973
- APPROACHES TO THE UTILIZATION OF FISH FOR THE PREPARATION OF PROTEIN ISOLATESJournal of Food Science, 1972
- LABORATORY EVALUATION OF THREE PROTEIN SOURCES FOR USE IN CHAPATI FLOURSJournal of Food Science, 1972
- Applying Proteolytic Enzymes on SoybeanAgricultural and Biological Chemistry, 1969
- Binding of lipid to protein in the low-density lipoprotein from the hen's eggBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1968
- Evaluation of factors affecting lipid binding in wheat floursJournal of Agricultural and Food Chemistry, 1968
- Studies on the Properties of Fish Actomyosin-IVNIPPON SUISAN GAKKAISHI, 1968
- Changes in Extractability of Lipids During Bread‐MakingJournal of Food Science, 1966
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959