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Viscoelastic properties of myofibrillar protein-polysaccharide composite gels
British Library Online Contents | 1993| -
Phosphates and muscle fiber type influence thermal transitions in porcine salt-soluble protein aggregation
British Library Online Contents | 1993| -
Functional properties of myofibrillar proteins from cold-shortened and thaw-rigor bovine muscles
British Library Online Contents | 1993| -
Myofibrillar protein gelation: Viscoelastic changes related to heating procedures
British Library Online Contents | 1994| -
Gelation of crude myofibrillar protein isolated from beef heart under antioxidant conditions
British Library Online Contents | 1994| -
Storage stability of antioxidant-washed myofibrils from chicken white and red muscle
British Library Online Contents | 1996| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996| -
Chemical Stability of Antioxidant-Washed Beef Heart Surimi During Frozen Storage
British Library Online Contents | 1997| -
Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles
British Library Online Contents | 1997| -
Functional stability of antioxidant-washed, cryoprotectant-treated beef heart surimi during frozen storage
British Library Online Contents | 1998| -
Functional stability of antioxidant-washed, cryoprotectanttreated beef heart surimi during frozen storage
British Library Online Contents | 1999| -
Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt
British Library Online Contents | 1999| -
Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
British Library Online Contents | 2000| -
Functionality Changes in Oxidatively/Antioxidatively Washed Beef-Heart Surimi During Frozen Storage
British Library Online Contents | 2000| -
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
British Library Online Contents | 2000| -
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2^oC
British Library Online Contents | 2000| -
Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
British Library Online Contents | 2002| -
Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation
British Library Online Contents | 2002|
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