Freezing-induced exposure of hydrophobic amino acid residues from actomyosin.
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 7 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. Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels;LWT - Food Science and Technology;1997-09
2. Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre- and Post-spawned Hake;Journal of Food Science;1997-05
3. Role of formaldehyde in formation of natural actomyosin aggregates in hake during frozen storage;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1994-06
4. Determination of hydrophobicity and reactive groups in proteins of cod (Gadus morhua) muscle during frozen storage;Food Chemistry;1992-01
5. INTERACTION BETWEEN TRIOLEIN AND NATURAL HAKE ACTOMYOSIN DURING FROZEN STORAGE AT -18C;Journal of Food Biochemistry;1991-12
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