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Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar Proteins
British Library Online Contents | 2010| -
Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation
British Library Online Contents | 2002| -
The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
British Library Online Contents | 2011| -
Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins
British Library Online Contents | 2003| -
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| -
Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses
British Library Online Contents | 2015| -
Storage stability of antioxidant-washed myofibrils from chicken white and red muscle
British Library Online Contents | 1996| -
Role of -Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate
British Library Online Contents | 2011| -
Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels
British Library Online Contents | 2009| -
Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase
British Library Online Contents | 2013| -
Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle
British Library Online Contents | 2006| -
Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles
British Library Online Contents | 1997| -
Oxidation-Initiated Myosin Subfragment Cross-Linking and Structural Instability Differences between White and Red Muscle Fiber Types
British Library Online Contents | 2015| -
Nitrite-Cured Color and Phosphate-Mediated Water Binding of Pork Muscle Proteins as Affected by Calcium in the Curing Solution
British Library Online Contents | 2012| -
Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere
British Library Online Contents | 2011| -
Microbiological and Physicochemical Properties of Red Claw Crayfish (Cherax quadricarinatus) Stored in Different Package Systems at 2 degreeC
British Library Online Contents | 2007| -
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
British Library Online Contents | 2017| -
Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins
British Library Online Contents | 2003| -
Inhibition of Oxidant-Induced Biochemical Changes of Pork Myofibrillar Protein by Hydrolyzed Potato Protein
British Library Online Contents | 2008|
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