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Pork liver as a source of protein with excellent foaming properties.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 3, p. 677, doi. 10.1007/s00217-023-04427-2
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- Article
Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse.
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- Polish Journal of Food & Nutrition Sciences, 2023, v. 73, n. 2, p. 130, doi. 10.31883/pjfns/162874
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- Article
RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts.
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- Foods, 2020, v. 9, n. 12, p. 1733, doi. 10.3390/foods9121733
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- Article
Utilisation of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 871, doi. 10.1111/ijfs.14298
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- Article
Purification and Identification of Antioxidant Alcalase-Derived Peptides from Sheep Plasma Proteins.
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- Antioxidants, 2019, v. 8, n. 12, p. 592, doi. 10.3390/antiox8120592
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- Article
Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology.
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- Food & Bioprocess Technology, 2019, v. 12, n. 2, p. 298, doi. 10.1007/s11947-018-2208-0
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- Article
Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products.
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- Food & Bioprocess Technology, 2018, v. 11, n. 7, p. 1393, doi. 10.1007/s11947-018-2104-7
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- Article
Surface functional properties of blood plasma protein fractions.
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- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 207, doi. 10.1007/s00217-006-0527-2
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- Article