Concepedia

Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

Li Huang, Qian Liu, Xiufang Xia, Baohua Kong, Youling L. Xiong

Food Chemistry · 2015 · 67 citations · 34 references

References

34

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

Food proteins and their applications

Patrick F. Fox · International Dairy Journal · 1997 · 1.4K citations

Agriculture, Food Science, Nutritional Sciences +12

Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Xiang Dong Sun, Richard A. Holley · Comprehensive Reviews in Food Science and Food Safety · 2010 · 499 citations · Full text

Agriculture, Biochemistry, Food Science +17

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 489 citations

Life Sciences, Animal Sciences, Biochemistry +13