Slow lowering of pH induces gel formation of myosin-Reference-Cited by-同舟云学术

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Slow lowering of pH induces gel formation of myosin

Published:1985-01 Issue:3 Volume:18 Page:169-178
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fretheim K.,Egelandsdal B.,Harbitz O.,Samejima K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Heat-induced gelling in solutions of ovalbumin;Egelandsdal;J. Food Sci.,1980

2. Heat-induced gelling in solutions of ovalbumin;Egelandsdal;J. Food Sci.,1980

3. Thermal transitions of myosin and its helical fragments;Goodno;Biochemistry,1976

4. Formation of two types of gels from bovine myosin;Hermansson;J. Sci. Food Agric.,1985

5. Internal motions in myosin;Highsmith;Biochemistry,1979

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