Simple method for isolation of glyceraldehyde 3-phosphate dehydrogenase and the improvement of myofibril gel properties-Reference-Cited by-同舟云学术

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Simple method for isolation of glyceraldehyde 3-phosphate dehydrogenase and the improvement of myofibril gel properties

Published:2010-10-29 Issue:1 Volume:82 Page:136-143
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:

Author:

MIYAGUCHI Yuji,SAKAMOTO Taro,SASAKI Shun,NAKADE Koji,TANABE Manabu,ICHINOSEKI Satoko,NUMATA Masahiro,KOSAI Kiichi

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1740-0929.2010.00807.x/fullpdf

Reference30 articles.

1. Functionality of muscle proteins in gelation mechanisms of structure meat products;Asghar;Critical Reviews in Food Science and Nutrition,1985

2. Thermo-rheology, quality characteristics, and micromoisture of frankfurters prepared with selected plant and milk additives;Atughou;Journal of Food Quality,1998

3. Effect of comminution method and raw binder system in restructured beef;Boles;Meat Science,1998

4. Reducing salt: a challenge for the meat industry;Desmond;Meat Science,2006

5. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins;Farouk;Meat Science,2002

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1. Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics;Journal of the Science of Food and Agriculture;2024-06-11

2. Science and technology of meat and meat products in Japan—Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine;Meat Science;2022-10

3. Fasnall, a Selective FASN Inhibitor, Shows Potent Anti-tumor Activity in the MMTV-Neu Model of HER2 + Breast Cancer;Cell Chemical Biology;2016-06

4. Evaluation of the Effect of Glyceraldehyde 3-phosphate Dehydrogenase on Heat-induced Myofibril Gels by Investigating Actin-myosin Interaction;Food Science and Technology Research;2015

5. Molecular Interaction Studies Evaluating the Gelation of Myosin B with Glyceraldehyde 3-phosphate Dehydrogenase after Succinylation;Food Science and Technology Research;2013

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