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Isoelectric solubilization/precipitation at acidic and basic pH ranges was applied to whole gutted silver carp (Hypophthalmichthys molitrix) in order to recover muscle proteins. Thermal denaturation (T onset , T max , and ΔH), viscoelasticity (G′), and texture properties (shear stress) of proteins recovered from carp as affected by functional additives (beef plasma protein, potato...
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