Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation

Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 315 citations

Agriculture, Animal Sciences, Food Science +14

Differential scanning calorimetric study of muscle and its proteins: Myosin and its subfragments

David J. Wright, Peter Wilding · Journal of the Science of Food and Agriculture · 1984 · 205 citations

Natural Sciences, Biochemistry, Biophysics +15

Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal Gelation

Takeshi Sano, Satoshi Noguchi, Takahide Tsuchiya et al. · Journal of Food Science · 1988 · 154 citations

Natural Sciences, Biochemistry, Biophysics +15

Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

M.K. Youssef, Shai Barbut · Meat Science · 2010 · 151 citations

Agriculture, Food Science, Nutrition +16

Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation

Amity Dawn Westphalen, Jenni L. Briggs, Steven M. Lonergan · Meat Science · 2005 · 136 citations

Natural Sciences, Biochemistry, Biophysics +17