Emulsifying Ability of Soluble Fraction in Heat-treated Sarcoplasmic Proteins of Carp Muscle
Author:
Affiliation:
1. Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan1932/57/12/57_12_2339/_pdf
Reference4 articles.
1. 1) D. M. Smith: Food Technol., 42(4), 116-121 (1988).
2. 2) Y. Kawai, M. Hatano, and K. Zama: Nippon Suisan Gakkaishi, 53, 665-671 (1987).
3. 3) U. K. Laemmli: Nature, 227, 680-685 (1970).
4. 4) K. N. Pearce and J. E. Kinsella: J. Agric. Food Chem., 26, 716-723 (1978).
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