Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate-Reference-Cited by-同舟云学术

Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate

Published:1999-07 Issue:4 Volume:64 Page:679-683
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yongsawatdigul J.¹,Park J. W.²

Affiliation:

1. Author Yongsawatdigul is with the School of Food Technology, Suranaree Univ. of Technology, Nakhon Ratchasima 30000, Thailand.

2. Author Park is affiliated with the OSU Seafood Laboratory & Dept. of Food Science & Technology, Oregon State Univ., 2001 Marine Drive #253, Astoria, OR 97103. Direct inquiries to Dr. Jae W. Park.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15109.x

Reference26 articles.

1. Cathepsin Degradation of Pacific Whiting Surimi Proteins

2. Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values

3. Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin

4. Effect of Heating Rate and Protein Concentration on Gel Strength and Water Loss of Muscle Protein Gels

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