Viscosity and emulsifying ability of fish and chicken muscle protein
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01900.x/fullpdf
Reference25 articles.
1. Emulsifying capacity of muscle protein: phase volumes at emulsion collapse;Acton;Journal of Food Science,1972
2. A simple method of estimating the emulsifying capacity of various sausage meats;Carpenter;Journal of Food Science,1964
3. Timed emulsification studies with chicken breast muscle: soluble and insoluble myofibrilar proteins;Gaska;Journal of Food Science,1982a
4. Timed emulsification studies with chicken breast muscle: whole muscle, low-salt washed muscle and low-salt soluble proteins;Gaska;Journal of Food Science,1982b
5. Parameters affecting meat protein extraction and interpretation of model system data for meat emulsion formation;Gillet;Journal of Food Science,1977
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