Phosphate Effects on Meat, Specific Interaction of Inorganic Polyphosphates with Myosin B-Reference-Cited by-同舟云学术

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Phosphate Effects on Meat, Specific Interaction of Inorganic Polyphosphates with Myosin B

Published:1964-05 Issue:5 Volume:12 Page:399-404
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yasui Tsutomu,Fukazawa Toshiyuki,Takahashi Koui,Sakanishi Masako,Hashimoto Yoshio

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60135a003

Cited by 72 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. Phosphate alternatives for meat processing and challenges for the industry: A critical review;Food Research International;2023-04

2. Contribution of phosphorylation modification by sodium tripolyphosphate to the properties of surimi-crabmeat mixed gels;LWT;2022-11

3. Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets;Journal of Food Processing and Preservation;2022-03-14

4. Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy;Food Chemistry;2021-02

5. Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels;High Pressure Research;2019-03-04

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