4.6 Article

Oxidation-Initiated Myosin Subfragment Cross-Linking and Structural Instability Differences between White and Red Muscle Fiber Types

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

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)

Article Chemistry, Applied

Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation

Zelong Liu et al.

FOOD CHEMISTRY (2013)

Review Food Science & Technology

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Xiang Dong Sun et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)

Article Food Science & Technology

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

Youling L. Xiong et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Agriculture, Multidisciplinary

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)

Article Agriculture, Multidisciplinary

Identification of Restricting Factors That Inhibit Swelling of Oxidized Myofibrils during Brine Irrigation

Zelong Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems

Donkeun Park et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Food Science & Technology

Identification of cross-linking site(s) of myosin heavy chains in oxidatively stressed chicken myofibrils

T Ooizumi et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Agriculture, Multidisciplinary

Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems

T Ooizumi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

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)

Article Agriculture, Multidisciplinary

Role of neck region in the thermal aggregation of myosin

T Tazawa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

Protein extraction from chicken myofibrils irrigated with various polyphosphate and NaCl solutions

YL Xiong et al.

JOURNAL OF FOOD SCIENCE (2000)