1. 1) K. Samejima, Y. Hashimoto, T. Yasui, and T. Fukazawa: Heat gelling propertiesof myosin, actin, actomyosin, and myosin subunits in a saline model system. J. Food Sci., 34, 242-245 (1969).
2. 2) K. Samejima, M. Ishioroshi, and T. Yasui: Relative roles of the head and tailportions of the molecule in heat-induced gelation of myosin. J. Food Sci., 46, 1412-1418 (1981).
3. 3) T. C. Lanier, T. S. Lin, Y. M. Liu, and D. D. Hamann: Heat gelation properties of actomyosin and surimi prepared from Atlantic croaker. J. Food Sci., 47, 1921-1925 (1982).
4. 4) T. Sano, S. F. Noguchi, J. J. Matsumoto, and T. Tsuchiya: Thermal gelation characteristics of myosin subfragments. J. Food Sci., 55, 55-58, 70 (1990).
5. 5) Y. Shimizu, R. Machida, and S. Takenami: Species variations in the gel-forming characteristics of fish meat paste. Nippon Suisan Gakkaishi, 47, 95-104 (1981).