Viscosity and emulsifying ability of fish and chicken muscle protein
- 1 February 1985
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 20 (1), 31-42
- https://doi.org/10.1111/j.1365-2621.1985.tb01900.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH valuesInternational Journal of Food Science & Technology, 2007
- A study of the effects of frozen storage on certain functional properties of meat and fish proteinInternational Journal of Food Science & Technology, 1983
- Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar ProteinsJournal of Food Science, 1982
- Timed Emulsification Studies with Chicken Breast Muscle: Whole Muscle, Low‐Salt Washed Muscle and Low‐Salt Soluble ProteinsJournal of Food Science, 1982
- Kinetic study on the denaturation mechanism of carp actomyosin during frozen storage.NIPPON SUISAN GAKKAISHI, 1978
- PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATIONJournal of Food Science, 1977
- Studies on myosin of spiny lobster -I isolation and physico-chemical properties.NIPPON SUISAN GAKKAISHI, 1974
- A study of the viscosity of homogenates of thawed cod muscle in 65% sucrose solution.NIPPON SUISAN GAKKAISHI, 1974
- EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSEJournal of Food Science, 1972
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964