Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

Taskaya, L.L.TaskayaYI-CHEN CHENJaczynski, J.J.Jaczynski2018-09-102018-09-102010http://www.scopus.com/inward/record.url?eid=2-s2.0-73049093470&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/355550[SDGs]SDG14Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitationjournal article10.1016/j.lwt.2009.08.021