The microstructure of food protein assemblies
- 3 November 1993
- journal article
- Published by Taylor & Francis in Food Reviews International
- Vol. 9 (4) , 527-550
- https://doi.org/10.1080/87559129309540977
Abstract
No abstract availableThis publication has 41 references indexed in Scilit:
- Thermal Transitions of Myosins/Subfragments from Black Marlin (Makaira mazara) Ordinary and Dark MusclesJournal of Food Science, 1991
- Role of Light Chains In Heat-Induced Gelation of Skeletal Muscle MyosinJournal of Food Science, 1991
- Myosin gelation kinetic study based on rheological measurementsJournal of Agricultural and Food Chemistry, 1991
- Molecular understanding of heat‐induced phenomena of soybean proteinFood Reviews International, 1991
- Glass transitions in low-moisture foodsTrends in Food Science & Technology, 1990
- Thermal Gelation Characteristics of Myosin SubfragmentsJournal of Food Science, 1990
- Effect of Ionic Strength on Dynamic Viscoelastic Behavior of Myosin during Thermal GelationJournal of Food Science, 1990
- MECHANICAL PROPERTIES OF FISH AND BEEF GELS PREPARED WITH AND WITHOUT WASHING AND SODIUM CHLORIDEJournal of Food Quality, 1989
- Proton relaxation rates of water in dilute solutions of β-lactoglobulin. Determination of cross relaxation and correlation with structural changes by the use of two genetic variants of a self-associating globular proteinBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1985
- Physicochemical properties and heat-induced gelling of cardiac myosin in model system.Agricultural and Biological Chemistry, 1985