Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

© 2017 Informa UK Limited, trading as Taylor & Francis Group. Swai-fish emulsions containing fermented soybeans (thua nao and rice-koji miso) were pressurized at 600 MPa for 20 min or heated at 72°C for 30 min. The fish batters were blended with soy protein isolate (SPI) or whey protein concen...

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書目詳細資料
Main Authors:	Jiranat Techarang, Arunee Apichartsrangkoon, Boonrak Phanchaisri, Pattavara Pathomrungsiyoungkul, Sujinda Sriwattana
格式:	雜誌
出版:	2018
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85020650028&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/47104
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