Rheological property of myosin B fibre and the fibre of the mixture of myosin B and soya protein; and the interaction between myosin B and soya protein-Reference-Cited by-同舟云学术

Rheological property of myosin B fibre and the fibre of the mixture of myosin B and soya protein; and the interaction between myosin B and soya protein

Published:2007-06-28 Issue:2 Volume:20 Page:219-235
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

LIN LIANG-CHUAN,ITO TATSUMI

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01919.x/fullpdf

Reference40 articles.

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2. Purification and structural studies of the 11s component of soybean proteins;Catsimpoolas;Cereal Chemistry,1967

3. Molecular weight and amino acid composition of glycinin subunits;Catsimpoolas;Journal of the Science of Food and Agriculture,1971

4. Effect of storage conditions on some physicochemical properties in experimental sausage prepared from fibrils;Fukazawa;Journal of Food Science,1961

5. Determination of serum protein by means of the biuret reaction;Gornall;Journal of Biological Chemistry,1949

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1. Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System;Journal of Food Science;2000-01

2. EFFECT OF NONMEAT PROTEINS ON GELATION PROPERTIES OF PORCINE MUSCLE PROTEINS;Journal of Muscle Foods;1991-07

3. Flow behaviour and scanning electron microscopy of myosin B, soya protein components and mixtures at varying temperatures;International Journal of Food Science & Technology;1986-10