Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference36 articles.
1. Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration
2. Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
3. Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix)
4. Effect of pectins on the gelling properties of surimi from silver carp
5. Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein
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