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Biblio

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S. Thawornchinsombut, “Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions”, Oregon State University, Corvallis, OR, 2004.
S. Thawornchinsombut, Park, J. W., Meng, G., and C Y Li-Chan, E., “Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.”, J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.