Changes in Physicochemical Properties of Bighead Carp (Aristichthys mobilis) Actomyosin by Thermal Treatment
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.519448
Reference45 articles.
1. Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study
2. Changes in conformation and sulfhydryl groups of tilapia actomyosin by thermal treatment
3. Effect of actomyosin on heat-induced gelation of myosin.
4. Aggregation and Denaturation Involved in Gel Formation
5. Protein Structure Development in Relation to Denaturation Temperatures
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