EFFECT OF MgCl2/SODIUM PYROPHOSPHATE ON CHICKEN BREAST MUSCLE MYOSIN SOLUBILIZATION AND GELATION
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2001.tb00752.x/fullpdf
Reference38 articles.
1. SOME PROPERTIES of FISH GELS MADE FROM SEVERAL NORTHWEST ATLANTIC SPECIES IN the PRESENCE of HIGH and LOW SALT
2. Ionic Strength Effects on Heat-induced Gelation of Myofibrils and Myosin from Fast- and Slow-twitch Rabbit Muscles
3. ROLE OF pH IN GEL FORMATION OF WASHED CHICKEN MUSCLE AT LOW IONIC STRENGTH
4. Effects of pH and NaCl on Gel Strength of Pacific Whiting Surimi
5. Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin
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2. Changes in Some Biochemical Indices of Stability of Broiler Chicken Actomyosin at Different Levels of Sodium Bicarbonate in Presence and Absence of Sodium Chloride;International Journal of Food Properties;2014-09-30
3. Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods;Comprehensive Reviews in Food Science and Food Safety;2010-12-13
4. Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle Protein;Journal of Food Science;2005-01
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