Effects of Ca2+, Mg2+ on Gel Formation of the Mixture of Myosin B with Soybean Protein CIF-Reference-Cited by-同舟云学术

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Effects of Ca2+, Mg2+ on Gel Formation of the Mixture of Myosin B with Soybean Protein CIF

Published:1979 Issue:10 Volume:26 Page:429-433
ISSN:0029-0394
Container-title:NIPPON SHOKUHIN KOGYO GAKKAISHI
language:en
Short-container-title:JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Author:

HAGA SEIICHI,OHASHI TOMIO

Publisher

Japanese Society for Food Science and Technology

Subject

General Medicine

Reference11 articles.

1. 1) HAMM, R.: Z. Lebensm. Untersnch, Forsch., 117, 113 (1962).

2. Protein-Calcium-Phytic Acid Relationships is Soybean

3. Protein-Calcium-Phytic Acid Relationships in Soybean

4. Interaction of 11S fraction of soybean protein with calcium ion.

5. 6) APPU RAO, A. G. and NARASINGA RAO, M. S.: Cereal Chem., 52, 21 (1975).

Cited by 2 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. Studies on some physico-chemical aspects of myosin 2. Binding of long-chain amphiphiles to a mixture of myosin, serum albumin and gelatin;Colloids and Surfaces;1991-12

2. Übersichtsartikel Über den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen;Food / Nahrung;1988

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