1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperatures

Official Methods of Analysis of the Association of Official Analytical Chemists

Journal of Pharmaceutical Sciences · 1971 · 6.4K citations

Natural Sciences, Chemistry, Analytical Chemistry +6

Formation of two types of gels from bovine myosin

Anne‐Marie Hermansson, Ole Harbitz, Maud Langton · Journal of the Science of Food and Agriculture · 1986 · 142 citations

Natural Sciences, Biochemistry, Biophysics +13

Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks

W. J. Means, G. R. SCHMIDT · Journal of Food Science · 1986 · 100 citations

Agriculture, Animal Sciences, Food Science +12

Slow lowering of pH induces gel formation of myosin

Kristen Fretheim, Bjørg Egelandsdal, Ole Harbitz et al. · Food Chemistry · 1985 · 67 citations

Life Sciences, Biochemistry, Biophysics +12

EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL

S. L. Moore, D. M. THENO, C. R. Anderson et al. · Journal of Food Science · 1976 · 57 citations

Agriculture, Animal Sciences, Food Science +15