Concepedia

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy

Yunpeng Hu, Lan Zhang, Yuwen Yi, Iftikhar Solangi, Zan Lin-sen, Jie Zhu

Food Chemistry · 2020 · 104 citations · 28 references

DOI

Concepts

References

28

NIH Image to ImageJ: 25 years of image analysis

Caroline A Schneider, Wayne Rasband, Kevin W. Eliceiri · Nature Methods · 2012 · 62.8K citations · Full text

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Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 25.9K citations

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

Eva Tornberg · Meat Science · 2005 · 1.3K citations

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Technical note: A simplified procedure for myofibril hydrophobicity determination

Ilham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier · Meat Science · 2006 · 595 citations

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Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein

Donkeun Park, Youling L. Xiong, Amy L. Alderton · Food Chemistry · 2006 · 265 citations

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