Author:
Park Jae W.,Yongsawatdigul Jirawat,Kolbe Ed
Reference38 articles.
1. An, H.; Weerasinghe, V.; Seymour, T.A.; Morrissey, M.T. Cathepsin degradation of Pacific whiting proteins. J. Food Sci.
1994, 59, 1013–1017, 1033.
2. Arntfield, S.D.; Murray, E.D. Heating rate affects thermal properties and network formation for vicilin and ovalbumin at various pH values. J. Food Sci.
1992, 57, 640–646.
3. Biss, C.H.; Coombes, S.A.; Skudder, P.J. The development and application of ohmic heating for the continuous processing of particulate food stuffs. In Processing Engineering in the Food Industry; Field, R.W.; Howell J.A., Eds.; Elsevier Applied Science Publishers, Essex, U.K., 1989; pp. 17–27.
4. Camou, J.P.; Sebranek, J.G.; Olson, D.G. Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels. J. Food Sci.
1989, 54, 850–854.
5. Chan, J.K.; Gill, T.A.; Paulson, A. Cross-linking of myosin heavy chains from cod, herring and silver hake during thermal setting. J. Food Sci.
1992, 57, 906–912.
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献