Rheological Properties of Fast Skeletal Myosin Rod and Light Meromyosin from Walleye Pollack and White Croaker: Contribution of Myosin Fragments to Thermal Gel Formation-Reference-Cited by-同舟云学术

Rheological Properties of Fast Skeletal Myosin Rod and Light Meromyosin from Walleye Pollack and White Croaker: Contribution of Myosin Fragments to Thermal Gel Formation

Published:2005-10-13 Issue:23 Volume:53 Page:9193-9198
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fukushima Hideto¹,Satoh Yoshie¹,Yoon Sung Ho¹,Togashi Marie¹,Nakaya Misako¹,Watabe Shugo¹

Affiliation:

1. Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo, Tokyo 113-8657, Japan, Department of Food Science and Technology, Pukyong National University, Busan 608-737, Korea, and Diabetes Center, University of California at San Francisco, San Francisco, California 94143

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051223h

Reference40 articles.

1. EFFECT OF WASHING ON THE JELLY FORMING ABILITY OF FISH MEAT

2. Studies on fish meat gels - II. Application of differential scanning calorimetry to food technological study of fish meat gels.

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