Concepedia

Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values

Na Ni, Zhenyu Wang, Fan He, Linchen Wang, Han Pan, Xin Li, Qiang Wang, Dequan Zhang

Process Biochemistry · 2014 · 110 citations · 32 references

DOI

Concepts

References

32

DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION

Allan G. Gornall, Charles J. Bardawill, Maxima M. David · Journal of Biological Chemistry · 1949 · 16.2K citations · Full text

, , +9

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Ru Liu, Siming Zhao, Bijun Xie et al. · Food Hydrocolloids · 2010 · 335 citations

, , +16

Role of secondary structures in the gelation of porcine myosin at different pH values

Ru Liu, Siming Zhao, Shanbai Xiong et al. · Meat Science · 2008 · 332 citations

, , +13

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Xiang Dong Sun, Susan D. Arntfield · Food Hydrocolloids · 2012 · 274 citations

, , +15

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

Xiang-Lian Xu, Minyi Han, Ying Fei et al. · Meat Science · 2010 · 245 citations

, , +17