Role of myofibrillar proteins in water-binding in brine-enhanced meats

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

Agriculture, Biochemistry, Food Science +6

The swelling effect of polyphosphates on lean meat

J. R. Bendall · Journal of the Science of Food and Agriculture · 1954 · 137 citations

Agriculture, Biochemistry, Bioenergetics +4

Interaction of Myofibrillar and Preheated Soy Proteins

Jilu Feng, Youling L. Xiong · Journal of Food Science · 2002 · 101 citations

Agriculture, Biochemistry, Food Science +17

Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions

Youling L. Xiong, Xingqiu Lou, C. Wang et al. · Journal of Food Science · 2000 · 100 citations

Agriculture, Animal Sciences, Biochemistry +13

Muscle structure and function in the goose, quail, pheasant, guinea hen, and chicken

Karl‐Heinz Kiessling · Comparative Biochemistry and Physiology Part B Comparative Biochemistry · 1977 · 93 citations

Agriculture, Animal Sciences, Zoology +10