Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method
SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong
FOOD SCIENCE . 2020, (12): 46 -53 .  DOI: 10.7506/spkx1002-6630-20190521-239