EMULSION STABILITY STUDIES OF MYOSIN AND EXHAUSTIVELY WASHED MUSCLE FROM ADULT CHICKEN BREAST MUSCLE

被引：9

作者：

HUBER, DG

REGENSTEIN, JM

机构：

[1] CORNELL UNIV,DEPT POULTY & AVIAN SCI,ITHACA,NY 14853

[2] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09257.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1282 / &

共 18 条

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REGENSTEIN, JM .

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[3]

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[4] ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION - MYOSIN, ACTIN AND SYNTHETIC ACTOMYOSIN [J].

GALLUZZO, SJ ;

REGENSTEIN, JM .

JOURNAL OF FOOD SCIENCE, 1978, 43 (06) :1761-1765

[5] TIMED EMULSIFICATION STUDIES WITH CHICKEN BREAST MUSCLE - WHOLE MUSCLE, LOW-SALT WASHED MUSCLE AND LOW-SALT SOLUBLE-PROTEINS [J].

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REGENSTEIN, JM .

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[6] TIMED EMULSIFICATION STUDIES WITH CHICKEN BREAST MUSCLE - SOLUBLE AND INSOLUBLE MYOFIBRILLAR PROTEINS [J].

GASKA, MT ;

REGENSTEIN, JM .

JOURNAL OF FOOD SCIENCE, 1982, 47 (05) :1438-1443

[7]

GRABOWSKA J, 1976, Lebensmittel-Wissenschaft and Technologie, V9, P33

[8] PROTEINS AT LIQUID INTERFACES .3. MOLECULAR-STRUCTURES OF ADSORBED FILMS [J].

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PHILLIPS, MC .

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[9] PROTEINS AT LIQUID INTERFACES .2. ADSORPTION-ISOTHERMS [J].

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[10]

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