Raman Spectroscopic Study of Changes in Fish Actomyosin during Setting-Reference-Cited by-同舟云学术

Raman Spectroscopic Study of Changes in Fish Actomyosin during Setting

Published:1999-07-02 Issue:8 Volume:47 Page:3309-3318
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ogawa Masahiro¹,Nakamura Soichiro¹,Horimoto Yasumi¹,An Haejung¹,Tsuchiya Takahide¹,Nakai Shuryo¹

Affiliation:

1. Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British Columbia, Vancouver, British Columbia, Canada V6T 1Z4, Oregon State University Seafood Laboratory, Astoria, Oregon 97103-3427, and Department of Chemistry, Sophia University, 7-1 Kioicho, Chiyoda, Tokyo 102-8554, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9813079

Reference38 articles.

1. Arteaga, G. E. Assessment of protein surface hydrophobicity by spectroscopic methods and its relation to emulsifying properties of proteins. Ph.D. Thesis, Department of Food Science, The University of British Columbia, Vancouver, BC, Canada, 1994.

2. Laser Raman Light-Scattering Observations of Conformational Changes in Myosin Induced by Inorganic Salts

3. In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy

4. Structural Changes in Cod Myosin after Modification with Formaldehyde or Frozen Storage

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