Thermally Induced Aggregation of Giant Squid (Dosidicus gigas) Mantle Proteins. Physicochemical Contribution of Added Ingredients-Reference-Cited by-同舟云学术

Thermally Induced Aggregation of Giant Squid (Dosidicus gigas) Mantle Proteins. Physicochemical Contribution of Added Ingredients

Published:1998-08-11 Issue:9 Volume:46 Page:3440-3446
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gómez-Guillén M. C.¹,Montero P.¹,Solas M. T.¹,Borderías A. J.¹

Affiliation:

1. Department de Ciencia y Tecnología de Carne y Pescado, Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain, and Department de Biología Celular, Facultad de Ciencias Biológicas, Universidad Complutense, Ciudad Universitaria s/n, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9801116

Reference38 articles.

1. Proteolytic digestion of myosin from abalone Haliotis discus smooth muscle.

2. Ayensa, M. G. Gelificación térmica del músculo de pota (Todaropsis eblanae,B.). Estudio enzimático. Doctoral Thesis. Facultad de Ciencias Biológicas. Universidad Complutense de Madrid, 1997.

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

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