[1] Chalamaiah M, Hemalatha R, Jyothirmayi T. Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review. Food chemistry. 2012 Dec 15; 135(4): 3020-38.
[2] Likhar, V., Chudasama, B. G., Patel, N., Tandel, B., & Tandel, B. Preparation and Characterization of Fish Protein Isolate from Tiger Tooth Croaker (Otholithus ruber) Obtained through PH Shift Method. International Journal of Environment and Climate Change. 2023; 13(10): 1771-1780.
[3] Surasani VKR, Raju CV, Shafiq U, Chandra MV, Lakshmisha IP. Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages. LWT. 2020; 117: 108662.
[4] Baraiya KG, Bojayanaik M, Surasani VK, Chavan SD, Chavan MR, Lende SR, Alandur VS. Utilization of fish protein isolates to supplement oat-based cookies and assessment of end product quality. Environmental Science and Pollution Research. 2023 May; 25: 1-2.
[5] Ennaas N, Hammami R, Beaulieu L, Fliss I. Purification and characterization of four antibacterial peptides from protamex hydrolysate of Atlantic mackerel (Scomber scombrus) by-products. Biochemical and biophysical research communications. 2015 Jul 3; 462(3): 195-200.
[6] Pateiro M, Munekata PE, Domínguez R, Wang M, Barba FJ, Bermúdez R, Lorenzo JM. Nutritional profiling and the value of processing by-products from gilthead sea bream (Sparus aurata). Marine Drugs. 2020 Feb 4; 18(2): 101.
[7] www.fisheries.ir/site/vahed.aspx?idvahed=18
[8] Nguyen HT, Bao HN, Dang HT, Tómasson T, Arason S, Gudjónsdóttir M. Protein recovery of tra catfish (Pangasius hypophthalmus) protein-rich side streams by the pH-shift method. Foods. 2022 May 24;11(11):1531.
[9] Wu TH, Nigg JD, Stine JJ, Bechtel PJ. Nutritional and chemical composition of by-product fractions produced from wet reduction of individual red salmon (Oncorhynchus nerka) heads and viscera. Journal of Aquatic Food Product Technology. 2011 Apr 18; 20(2): 183-95.
[10] Abdollahi M, Marmon S, Chaijan M, Undeland I. Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle. Food Chemistry. 2016 Dec 1; 212: 213-24.
[11] Abdollahi M, Undeland I. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products. Food and Bioprocess Technology. 2018 Sep; 11: 1733-49.
[12] Vilg JV, Undeland I. pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed Saccharina latissima—effects of osmotic shock, water volume and temperature. Journal of Applied Phycology. 2017 Feb; 29: 585-93.
[13] Kristinsson HG, Hultin HO. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding. Journal of Agricultural and Food Chemistry. 2003 Nov 19; 51(24): 7187-96.
[14] Gehring CK, Gigliotti JC, Moritz JS, Tou JC, Jaczynski J. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review. Food chemistry. 2011 Jan 15; 124(2): 422-31.
[15] Kristinsson HG, Ingadottir B. Recovery and properties of muscle proteins extracted from tilapia (Oreochromis niloticus) light muscle by pH shift processing. Journal of Food Science. 2006 Apr; 71(3): E132-41.
[16] Chanarat S, Benjakul S. Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates. Food chemistry. 2013 Jan 15; 136(2): 929-37.
[17] Kobayashi Y, Mayer SG, Park JW. Gelation properties of tilapia fish protein isolate and surimi pre-and post-rigor: Rigor condition of tilapia FPI and surimi. Food Bioscience. 2017 Mar 1; 17: 17-23.
[18] Abdollahi M, Rezaei M, Jafarpour A, Undeland I. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology. Food Chemistry. 2017 Aug 15; 229: 695-709.
[19] Hultin HO, Kelleher SD, Feng Y, Richards MP, Kristinsson H, Undeland I, Ke S S. (2009). U.S. Patent No. 7,556,835. Washington, DC: U.S. Patent and Trademark Office.
[20] AOAC, Oficial methods of analysis of AOAC international. USA: Association of Official and Analytical Chemists, International Virginia. 2005.
[21] Jamróz E, Kulawik P, Krzyściak P, Talaga-Ćwiertnia K, Juszczak L. Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential. International journal of biological macromolecules. 2019 Feb 1; 122: 745-57.
[22] Sethi S, Yadav DN, Snigdha S, Gupta A. Optimization of process parameters for extraction of protein isolates from Khesari dhal (Lathyrus sativus L). LWT-Food Science and Technology. 2021; 137: 110368.
[23] Mir NA, Riar CS, Singh S. Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed. Food Hydrocolloids. 2019; 96: 433–441.
[24] Nolsøe H, Undeland I. The acid and alkaline solubilization process for the isolation of muscle proteins: state of the art. Food and Bioprocess Technology. 2009; 2(1):1-27.
[25] Piornos JA, Burgos -Díaz C, Ogura T, Morales E, Rubilar M, Maureira -Butler I, Salvo -Garrido H. Functional and physicochemical properties of a protein isolate from AluProt -CGNA: A novel protein -rich lupin variety (Lupinus luteus). Food Res Int. 2015; 76: 719 –24.
[26] Taskaya L, Chen YC, Beamer S, Jaczynski J. Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation. Journal of the Science of Food and Agriculture. 2009 Jan 30; 89(2): 349-58.
[27] Chen YC, Jaczynski J. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives. Journal of Agricultural and Food Chemistry. 2007; 55 (22): 9079-88.
[28] Panpipat W, Chaijan M. Biochemical and physicochemical characteristics of protein isolates from bigeye snapper (Priacanthus tayenus) head by-product using pH shift method. Turkish Journal of Fisheries and Aquatic Sciences. 2016 Mar 1; 16(1): 041-50.
[29] Shevkani K, Singh N, Kaur A, & Rana J. C. Structural and functional characterization of kidney bean and field pea protein isolates: a comparative study. Food Hydrocolloids. 2015; 43: 679–689.
[30] Klompong V, Benjakul S, Kantachote D, and Shahidi, F. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry. 2007; 102: 1317-1327.
[31] Ren X, Li C, Yang F, Huang Y, Huang C, Zhang K, Yan L. Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality. J Food Eng. 2020; 265: 109697.
[32] Azadian M, Moosavi-Nasab M, Yousefi AR. Production of protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey their gel and powder colorimetric and chemical parameters. Iranian Journal of Fisheries Sciences. 2011; 20: 1-10.
[33] Kristinsson HG, Liang Y. Effect of pH‐shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins. Journal of Food Science. 2006 Jun;71(5):C304-12.
[34] Rawdkuen S, Sai-Ut S, Khamsorn S, Chaijan M, Benjakul S. Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process. Food Chemistry. 2009 Jan 1; 112(1): 112-9.
[35] van Heerebeek L, Hamdani N, Falcão-Pires I, Leite-Moreira AF, Begieneman MP, Bronzwaer JG, van der Velden J, Stienen GJ, Laarman GJ, Somsen A, Verheugt FW. Low myocardial protein kinase G activity in heart failure with preserved ejection fraction. Circulation. 2012 Aug 14; 126(7): 830-9.
[36] Tran VD. Does Cooperative Learning Increase Students' Motivation in Learning? International Journal of Higher Education. 2019; 8(5): 12-20.
[37] Fatemi, Hassan. (2018). Food chemistry, Tehran: Publishing Company.
[38] Lu Q, Lu PM, Piao JH, Xu XL, Chen J, Zhu L, Jiang JG. Preparation and physicochemical characteristics of an allicin nanoliposome and its release behavior. LWT-Food science and technology. 2014 Jul 1; 57(2): 686-95.
[39] Pettinato M, Trucillo P, Campardelli R, Perego P, Reverchon E. Bioactives extraction from spent coffee grounds and liposome encapsulation by a combination of green technologies. Chemical Engineering and Processing-Process Intensification. 2020 May 1; 151: 107911.
[40] Timilsena YP, Adhikari R, Barrow CJ, Adhikari B. Physicochemical and functional properties of protein isolate produced from Australian chia seeds. Food chemistry. 2016 Dec 1; 212: 648-56.