Peter Bechtel to Animals
This is a "connection" page, showing publications Peter Bechtel has written about Animals.
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Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chem. 2019 Jan 30; 272:133-140.
Score: 0.011
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Ultraviolet-B radiation induced cross-linking improves physical properties of cold- and warm-water fish gelatin gels and films. J Food Sci. 2012 Sep; 77(9):E215-23.
Score: 0.008
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Acute satiety response of mammalian, avian and fish proteins in dogs. Br J Nutr. 2012 Jan; 107(1):146-54.
Score: 0.007
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Functional properties of protein fractions of channel catfish (Ictalurus punctatus) and their effects in an emulsion system. J Food Sci. 2011 Apr; 76(3):E283-90.
Score: 0.007
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Development of a method to produce freeze-dried cubes from 3 Pacific salmon species. J Food Sci. 2010 Jun; 75(5):E269-75.
Score: 0.006
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Rheological and functional properties of catfish skin protein hydrolysates. J Food Sci. 2010 Jan-Feb; 75(1):E11-7.
Score: 0.006
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Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts. J Agric Food Chem. 2004 Aug 11; 52(16):5040-6.
Score: 0.004