Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre type
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference53 articles.
1. THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES
2. Official Methods of Analysis;AOAC,1984
3. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.
4. Functionality of muscle proteins in gelation mechanisms of structured meat products
5. Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.
Cited by 38 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. Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles;Food Science of Animal Resources;2024-09
2. Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model;Food Science of Animal Resources;2023-03
3. Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study;Food Chemistry;2021-05
4. Physicochemical and sensory characteristics of fermented sheepmeat sausage;Food Science & Nutrition;2014-07-23
5. Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel;Food Biophysics;2009-05-27
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