Improved Thermal Stability and Emulsifying Properties of Carp Myofibrillar Proteins by Conjugation with Dextran

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 4, 1998, Pages 1257-1261

  Fujiwara, Kiyoshi ^a   Oosawa, Toshishige ^a   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Dextran; Emulsifying property; Fish; Glycosylation; Maillard reaction; Myofibrillar proteins; Neoglycoprotein; Solubility; Thermal stability

Indexed keywords

CYPRINUS CARPIO;

EID: 0005724766     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9708148     Document Type: Article

References (21)

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