Muscle Proteins-Reference-Cited by-同舟云学术

Muscle Proteins

Published:2019 Issue: Volume: Page:164-179
ISSN:
Container-title:Encyclopedia of Food Chemistry
language:
Short-container-title:

Author:

Boland Mike,Kaur Lovedeep,Chian Feng Ming,Astruc Thierry

Publisher

Elsevier

Reference201 articles.

1. A comparison of the quality characteristics of pale, soft and exudative beef and pork;Aalhus;J. Muscle Foods,1998

2. The elastic properties of the structurally characterized myosin II S2 subdomain: a molecular dynamics and normal mode analysis;Adamovic;Biophys. J.,2008

3. Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review;Adzitey;Int. Food Res. J.,2011

4. Postmortem degradation of titin and nebulin of beef steaks varying in tenderness;Anderson;J. Food Sci.,1989

5. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chem.,1998

Cited by 15 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. Introduction to Fish Proteins;Fish Structural Proteins and its Derivatives: Functionality and Applications;2024

2. Relevance of the Use of Fish Protein Hydrolysates in Food Technology;Health, Food & Biotechnology;2023-09-28

3. Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges;Food Engineering Reviews;2023-03-07

4. Muscles and Connective Tissues;Materials Horizons: From Nature to Nanomaterials;2023

5. Understanding food structure modifications during digestion and their implications in nutrient release;Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being;2023