Protein extraction pH and cross-linking affect physicochemical and textural properties of protein gels made from channel catfish by-products.
Yuqing TanSam Kc ChangPublished in: Journal of the science of food and agriculture (2021)
Protein isolates can be extracted from catfish by-products and made into protein gels, which are a value-added product. © 2021 Society of Chemical Industry.
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