Dynamic rheological behaviour and biochemical properties of rabbit skeletal actomyosin during storage at 0° C
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference36 articles.
1. Functionality of muscle proteins in gelation mechanisms of structured meat products
2. Myofibrillar Proteins of Skeletal Muscle
3. Tropomyosin prevents depolymerization of actin filaments from the pointed end.
4. Structural and mechanical properties of biopolymer gels
5. Molecular Properties of Post-Mortem Muscle. I. Myofibrillar Nucleosidetriphosphatase Activity of Bovine Muscle
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends;Journal of the Science of Food and Agriculture;1999-01
2. Heat-Induced Gelation Properties of Surimi From Mechanically Separated Chicken;Journal of Food Science;1997-03
3. Thermal Gelation Profile Changes in Reconstituted Actomyosin due to Storage under a High Salt Concentration and Low Temperature;Bioscience, Biotechnology, and Biochemistry;1997-01
4. Stabilizing Effect of Tropomyosin on Actin during Storage at Low Temperature;Bioscience, Biotechnology, and Biochemistry;1997-01
5. Heat-Induced Gelation of Myofibrillar Proteins and Myosin from Fast- and Slow-Twitch Rabbit Muscles;Journal of Food Science;1996-11
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