GEL STRUCTURE OF NONMEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECES
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5) , 1276-1279
- https://doi.org/10.1111/j.1365-2621.1979.tb06418.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEINJournal of Food Science, 1978
- BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTSJournal of Food Science, 1977
- THE FUNCTIONALITY OF BINDERS IN MEAT EMULSIONSJournal of Food Science, 1975
- RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINSJournal of Texture Studies, 1971
- RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced‐Meat GelJournal of Texture Studies, 1971
- Relationships between Binding Quality of Meat and Myofibrillar ProteinsAgricultural and Biological Chemistry, 1971
- The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausagea,bJournal of Food Science, 1961
- Effect of Some Proteins on the Binding Quality of an Experimental SausageaJournal of Food Science, 1961
- Effect of Storage Conditions on Some Physicochemical Properties in Experimental Sausage Prepared from FibrilsaJournal of Food Science, 1961
- [94] Myosin adenosinetriphosphatasePublished by Elsevier ,1955