Protein Concentration, pH and Ionic Strength Affect Apparent Viscosity of Actomyosin
- 1 November 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (6), 1269-1272
- https://doi.org/10.1111/j.1365-2621.1993.tb06163.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- EFFECT OF SEASONAL VARIATIONS ON PROTEIN FUNCTIONAL PROPERTIES OF FISH DURING FROZEN STORAGEJournal of Food Biochemistry, 1988
- Purification and characterization of milkfish (Chanos chanos) myosin.NIPPON SUISAN GAKKAISHI, 1988
- Viscosity and emulsifying ability of fish and chicken muscle proteinInternational Journal of Food Science & Technology, 1985
- Emulsifying Capacity and Stability of Goat, Waterbuffalo, Sheep and Cattle Muscle ProteinsJournal of Food Science, 1984
- A study of the effects of frozen storage on certain functional properties of meat and fish proteinInternational Journal of Food Science & Technology, 1983
- Chemical Deterioration of Muscle Proteins During Frozen StoragePublished by American Chemical Society (ACS) ,1980
- ON THE RHEOLOGY OF MINCED MEATJournal of Texture Studies, 1975
- FUNCTIONAL PROPERTlES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS.Journal of Food Science, 1975
- Studies on Muscular Proteins of Fish-IXNIPPON SUISAN GAKKAISHI, 1973
- Electron microscope studies on the structure of natural and synthetic protein filaments from striated muscleJournal of Molecular Biology, 1963