Relationships of hydrophobicity and antigenic activity to fat-binding capacity of heat denatured meat proteins
- 1 January 1992
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 60 (4) , 505-508
- https://doi.org/10.1002/jsfa.2740600416
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Study of the effect of heat (treatments) on meat protein denaturation as determined by ELISAFood Chemistry, 1992
- Estimation of the hydrophobicity modifications in meat proteins upon thermal treatmentJournal of the Science of Food and Agriculture, 1991
- Use of specific polyclonal antibodies to detect heat treatment of ovalbumin in mushroomsJournal of the Science of Food and Agriculture, 1990
- Contribution of protein hydrophobicity to its functionalityMolecular Nutrition & Food Research, 1986
- Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying PropertiesJournal of Food Science, 1984
- A simple turbidimetric method for determining the fat binding capacity of proteinsJournal of Agricultural and Food Chemistry, 1983
- Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar ProteinsJournal of Food Science, 1982
- Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing PropertiesJournal of Food Science, 1981
- Water and Fat AbsorptionPublished by American Chemical Society (ACS) ,1981
- Conformation and Functionality of Milk ProteinsPublished by American Chemical Society (ACS) ,1979