Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type

Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage

Youling L. Xiong, C. J. Brekke · Journal of Food Science · 1989 · 107 citations

Agriculture, Biochemistry, Food Science +15

A COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF DIFFERENT FRACTIONS OF CHICKEN MYOFIBRILLAR PROTEINS

Youling L. Xiong · Journal of Food Biochemistry · 1992 · 98 citations

Life Sciences, Biochemistry, Meat Science +16

Protein Extractability and Thermally Induced Gelation Properties of Myofibrils Isolated from Pre‐ and Postrigor Chicken Muscles

Youling L. Xiong, C. J. Brekke · Journal of Food Science · 1991 · 93 citations

Agriculture, Animal Sciences, Biochemistry +12

Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.

Ali Asghar, Jun-Ichiro Morita, Kunihiko Samejima et al. · Agricultural and Biological Chemistry · 1984 · 67 citations · Full text

Agriculture, Animal Sciences, Physiology +14

Heat-induced gelation of myosin from leg and breast muscles of chicken.

Jun-Ichiro Morita, Il-Shin Choe, Katsuhiro Yamamoto et al. · Agricultural and Biological Chemistry · 1987 · 57 citations · Full text

Life Sciences, Biochemistry, Biophysics +15