Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species-Reference-Cited by-同舟云学术

Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species

Published:1985-07 Issue:4 Volume:50 Page:1034-1040
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LI-Chan EUNICE,Nakai S.,Wood D. F.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13006.x/fullpdf

Reference23 articles.

1. J.M. Brewer, A.J. Pesce, and R.B. Ashworth, 1974 . "Experimental Techniques in Biochemistry ." p.329 . Prentice-Hall Inc. Engle- wood Cliffs. NJ.

2. Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere Length

3. Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem Conditioning

4. Measurement of the quantum yield of 8-anilino-1-naphthalene sulphonate bound on plant microsomes. Critical application of the method of Weber and Young

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