The spontaneous transformation reactions of myosin
Author:
Publisher
Elsevier BV
Reference45 articles.
1. The sedimentation of myosin
2. Studies on myosin aggregation
3. On the spontaneous aggregation of myosin
4. The Aggregation of Myosin
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. Bind, Sensory and Chemical Properties of Restructured Dry-cured Hams;Journal of Food Science;1992-03
2. The mechanism of formation of gels from myosin molecules;Journal of the Science of Food and Agriculture;1992
3. Behaviour of adsorbed myosin at the oil-water interface;International Journal of Biological Macromolecules;1987-10
4. Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate;Journal of the Science of Food and Agriculture;1986-09
5. Functionality of muscle proteins in gelation mechanisms of structured meat products;C R C Critical Reviews in Food Science and Nutrition;1985-01
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