ISOLATION AND CHARACTERIZATION OF ICE STRUCTURING PROTEINS FROM COLD-ACCLIMATED WINTER WHEAT GRASS EXTRACT FOR RECRYSTALLIZATION INHIBITION IN FROZEN FOODS-Reference-Cited by-同舟云学术

ISOLATION AND CHARACTERIZATION OF ICE STRUCTURING PROTEINS FROM COLD-ACCLIMATED WINTER WHEAT GRASS EXTRACT FOR RECRYSTALLIZATION INHIBITION IN FROZEN FOODS

Published:2007-04 Issue:2 Volume:31 Page:139-160
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

KONTOGIORGOS V.,REGAND A.,YADA R.Y.,GOFF H.D.

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2007.00112.x/fullpdf

Reference63 articles.

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2. The crystal structure of the antifungal protein zeamatin, a member of the thaumatin-like, PR-5 protein family

3. Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel-forming of Frozen and Chilled Actomyosin

4. Characterization of antifreeze activity in Antarctic plants

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