THE EMULSIFYING PROPERTIES OF PURIFIED MUSCLE PROTEINS

A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats

John A. Carpenter, R. L. Saffle · Journal of Food Science · 1964 · 114 citations

Agriculture, Biochemistry, Food Science +13

QUALITY OF SAUSAGE EMULSION PREPARED FROM MUTTON

B. R. Baliga, N. MADAIAH · Journal of Food Science · 1970 · 70 citations

Agriculture, Animal Sciences, Food Science +14

Electron Microscopy of a Meat Emulsion

L. L. BORCHERT, Marion L. Greaser, J. C. BARD et al. · Journal of Food Science · 1967 · 61 citations

Agriculture, Biochemistry, Food Science +11

Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen

L. L. BORCHERT, E. J. Briskey · Journal of Food Science · 1965 · 58 citations

Agriculture, Biochemistry, Food Science +16

A Study of Certain Properties of Myosin from Skeletal Muscle

D. W. Quass, E. J. Briskey · Journal of Food Science · 1968 · 34 citations

Life Sciences, Biochemistry, Cell Biology +10