Monitoring thermally induced conformational changes in bovine muscle myosin solutions by competitive indirect enzyme‐linked immunosorbent assay (Ci‐ELISA)-Reference-Cited by-同舟云学术

Monitoring thermally induced conformational changes in bovine muscle myosin solutions by competitive indirect enzyme‐linked immunosorbent assay (Ci‐ELISA)

Published:1998-08 Issue:4 Volume:33 Page:411-418
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Lee Ju‐Woon¹,Park Jong‐Heum¹,Kim Cheon‐Jei¹,Shin Heuyn‐Kil²

Affiliation:

1. Department of Animal Product Processing, College of Animal Husbandry, Konkuk University, Gwangjin Ku, Seoul, PO Box 143–701, Republic of Korea

2. School of Bioscience and Food technology, Handong University, Pohang, Kyungbuk, PO Box 791–940, Republic of Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1998.00221.x

Reference27 articles.

1. Functionality of muscle constituents in the processing of comminuted meat products

2. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.

3. High-resolution differential scanning calorimetric study of myosin, functional domains, and supramolecular structures

4. The dynamics of thermal denaturation of fish myosins

5. Thermal Aggregation of Myosin Subfragments from Cod and Herring

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