Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage-Reference-Cited by-同舟云学术

Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage

Published:1989-09 Issue:5 Volume:54 Page:1141-1146
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

XIONG Y. L.,BREKKE C. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05941.x/fullpdf

Reference34 articles.

1. Functionality of muscle constituents in the processing of comminuted meat products

2. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.

3. Functionality of muscle proteins in gelation mechanisms of structured meat products

4. J. C. Bard, 1965 . Some factors influencing extractability of salt-soluble proteins , p. 96 . Proceedings of the Meat Industry Research Conference. Am. Meat Inst. Found. Arlington, VA.

Cited by 103 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. Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion model;Food Chemistry;2024-12

2. Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel;LWT;2024-03

3. Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization;Food Research International;2024-01

4. Effect of protein concentration on the structural, functional properties, linear and nonlinear rheological behaviors of thermally induced hemp protein gels;Journal of Food Engineering;2023-12

5. Gelation properties and molecular dynamics simulation of thermally induced large yellow croaker (Pseudosciaena crocea) roe protein isolate gels;LWT;2023-11