4.7 Review

Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications

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Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH

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JOURNAL OF FOOD SCIENCE (2010)

Review Food Science & Technology

Theoretical aspects of water-holding in meat

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MEAT SCIENCE (2010)

Article Food Science & Technology

Myosin is solubilized in a neutral and low ionic strength solution containing L-histidine

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MEAT SCIENCE (2009)

Article Biochemistry & Molecular Biology

Effect of zinc salts on the structure-function of actomyosin from pelagic fish

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PROCESS BIOCHEMISTRY (2009)

Article Food Science & Technology

Biochemical and conformational changes of myosin purified from Pacific sardine at various pHs

J. D. Park et al.

JOURNAL OF FOOD SCIENCE (2008)

Review Food Science & Technology

Bioactive compounds from marine processing byproducts - A review

SK Kim et al.

FOOD RESEARCH INTERNATIONAL (2006)

Article Food Science & Technology

The effect of whitening agents on the gel-forming ability and whiteness of surimi

S Benjakul et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)

Review Biotechnology & Applied Microbiology

Properties and applications of microbial transglutaminase

K Yokoyama et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2004)

Article Agriculture, Multidisciplinary

Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding

HG Kristinsson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Chemistry, Applied

Thermal denaturation and aggregation of threadfin bream actomyosin

J Yongsawatdigul et al.

FOOD CHEMISTRY (2003)

Article Food Science & Technology

A review of physical and chemical protein-gel induction

A Totosaus et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)

Article Agriculture, Multidisciplinary

Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin

W Visessanguan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

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)