Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/96/10/3785/19921517/pex175.pdf
Reference40 articles.
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3. Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow twitch rabbit muscles;Boyer;J. Food Sci.,1996
4. Determination of surface hydrophobicity of fast and slow myosins from rabbit skeletal muscles: Implication in heat-induced gelation;Boyer;J. Sci. Food Agr.,1996
5. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH;Chan;Poult. Sci,2011
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