ArticleFoods (Basel, Switzerland)2024
Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Strategic Modification of Scallop Mantle Protein Isolates via Alkaline Extraction: Resource Utilization of Biological Waste.Foods (Basel, Switzerland) · 2026Article
- Structural and techno-functional properties of pH-shifted protein isolates from unhatched hen eggs.Poultry science · 2025Article
- Expanding the pH-Shift Technique for Sequential Extraction of Intact Proteins and Sulfated Polysaccharide From Fish Heads: A Novel Biorefinery Approach.Food science & nutrition · 2025Article
- Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
This study focused on the production of protein isolates from mantis shrimp (MS). The pH-shift method was investigated to understand its impact on the protein yield, quality, and properties of the produced isolates. The first step was determining how the pH affected the protein solubility profile, zeta potential, and brown discoloration. The pH-shift process was then established based on the maximum and minimum protein solubilization. The solubilization pH had a significant impact on the mass yield and color of the produced protein, with a pH of 1.0 producing the maximum mass in the acidic region, whereas a maximum was found at a pH of 12.0 in the alkaline region (
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Registered trials
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