Functionality of muscle proteins in gelation mechanisms of structured meat products
Author:
Publisher
Informa UK Limited
Subject
General Medicine
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398509527408
Reference733 articles.
1. EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE
2. GAMMA TROPOCOLLAGEN: A REVERSIBLY DENATURABLE COLLAGEN MACROMOLECULE
3. Experimental and Theoretical Aspects of Protein Folding
4. THE MYOFILAMENT LATTICE: STUDIES ON ISOLATED FIBERS
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