Rheological properties of fish actomyosin and pork actomyosin solutions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;CRC Critical Reviews in Food Science and Nutrition,1985
2. Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus;Benjakul;Journal of Food Science,2001
3. Proteolytic enzymes and control in surimi;Choi,2004
4. Protein concentration, pH and ionic strength affect apparent viscosity of actomyosin;Cofrades;Journal of Food Science,1993
Cited by 42 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
1. Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds;Food Chemistry;2024-09
2. Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties;Food Science of Animal Products;2024-06
3. Effect of konjac glucomannan on gelling and digestive properties of myofibrillar protein in Litopenaeus vannamei based on molecular docking;Food Hydrocolloids;2024-04
4. Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths;Food Research International;2024-04
5. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein;International Journal of Biological Macromolecules;2024-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3