Effect of Heating Rate and Protein Concentration on Gel Strength and Water Loss of Muscle Protein Gels
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 850-854
- https://doi.org/10.1111/j.1365-2621.1989.tb07897.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- Functionality of muscle proteins in gelation mechanisms of structured meat productsC R C Critical Reviews in Food Science and Nutrition, 1985
- Functionality of muscle constituents in the processing of comminuted meat productsC R C Critical Reviews in Food Science and Nutrition, 1983
- Heat Induced Gelling Properties of Actomyosin: Effect of Tropomyosin and TroponinAgricultural and Biological Chemistry, 1982
- IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSINJournal of Food Science, 1979
- HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONSJournal of Food Science, 1979
- CRUDE MYOSIN FRACTIONS AS MEAT BINDERSJournal of Food Science, 1979
- EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONSJournal of Food Science, 1978
- BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTSJournal of Food Science, 1977
- DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTIONJournal of Biological Chemistry, 1949