Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH-Reference-Cited by-同舟云学术

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Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH

Published:2008-06-28 Issue:2 Volume:63 Page:215-218
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

LIN TEIN M.,PARK JAE W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15712.x/fullpdf

Reference49 articles.

1. Polymer-water interactions in gelation;Busk;Food Technol,1984

2. Thermal aggregation of mixed fish myosins;Chan;J. Agric. Food Chem,1994

3. Effects of pH and NaCl on gel strength of Pacific whiting surimi;Chung;J. Aquatic Food Product Technol,1993

4. PH dependent emulsifying properties of ß-lactoglobulin;Das;J. Dispersion Sci. Technol,1989

5. Tissue sulfhydryl groups;Ellman;Arch. Biochem. Biophys,1959

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