Related references
Note: Only part of the references are listed.Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase
Sochaya Chanarat et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation
Zelong Liu et al.
FOOD CHEMISTRY (2013)
Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase
Chunqiang Li et al.
JOURNAL OF FOOD SCIENCE (2013)
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
Xiang Dong Sun et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels
Mangang Wu et al.
MEAT SCIENCE (2011)
Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein
Youling L. Xiong et al.
JOURNAL OF FOOD SCIENCE (2010)
Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments
Youling L. Xiong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Identification of Restricting Factors That Inhibit Swelling of Oxidized Myofibrils during Brine Irrigation
Zelong Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Microbiological and physicochemical properties of red claw crayf ish (Cherax quadricarinatus) stored in different package systems at 2°C
G. Chen et al.
JOURNAL OF FOOD SCIENCE (2007)
Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems
Donkeun Park et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Identification of cross-linking site(s) of myosin heavy chains in oxidatively stressed chicken myofibrils
T Ooizumi et al.
JOURNAL OF FOOD SCIENCE (2006)
Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems
T Ooizumi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Differential scanning calorimetry and circular dichroism spectrometry of walleye pollack myosin and light meromyosin
M Togashi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Role of neck region in the thermal aggregation of myosin
T Tazawa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Protein extraction from chicken myofibrils irrigated with various polyphosphate and NaCl solutions
YL Xiong et al.
JOURNAL OF FOOD SCIENCE (2000)