Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1034-1040
- https://doi.org/10.1111/j.1365-2621.1985.tb13006.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy ProteinsJournal of Food Science, 1985
- Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere LengthJournal of Food Science, 1984
- Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem ConditioningJournal of Food Science, 1984
- Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying PropertiesJournal of Food Science, 1984
- Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicityJournal of Agricultural and Food Chemistry, 1983
- A simple turbidimetric method for determining the fat binding capacity of proteinsJournal of Agricultural and Food Chemistry, 1983
- Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of MyosinJournal of Food Science, 1981
- Effect of arylation for setting of muscle proteins.Agricultural and Biological Chemistry, 1981
- Setting of flesh sol induced by ethylsulfonylation.NIPPON SUISAN GAKKAISHI, 1981
- Heat-induced denaturation of myosin total rod.Agricultural and Biological Chemistry, 1976