Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar Proteins
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1438-1443
- https://doi.org/10.1111/j.1365-2621.1982.tb04956.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Extending Shelf‐Life of Fresh Wet Red Hake and Salmon Using CO2‐O2 Modified Atmosphere and Potassium Sorbate Ice at 1°CJournal of Food Science, 1982
- ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: NATURAL ACTOMYOSIN, CONTRACTED AND UNCONTRACTED MYOFIBRILSJournal of Food Science, 1978
- PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATIONJournal of Food Science, 1977
- PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMSJournal of Food Science, 1977
- PHYSICAL AND CHEMICAL INFLUENCES ON MEAT EMULSION STABILITY IN A MODEL EMULSITATORJournal of Food Science, 1977
- A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATESJournal of Food Science, 1974
- PROTEIN‐LIPID INTERACTIONSJournal of Food Science, 1973
- MEAT EMULSION STABILITY. Influence of Hydrophilic Lipophilic Balance, Salt Concentration and Blending with SurfactantsJournal of Food Science, 1971
- RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONSJournal of Food Science, 1971
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963