Thermal transitions and dynamic gelling properties of oxidatively modified myosin, β-lactoglobulin, soy 7S globulin and their mixtures

Journal of the Science of Food and Agriculture

Volumn 80, Issue 12, 2000, Pages 1728-1734

  Liu, Gang ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

lactoglobulin; 7S globulin; Gelation; Myosin; Oxidation

Indexed keywords

BETA LACTOGLOBULIN; CALORIMETRY; FLOW KINETICS; FREE RADICAL SCAVENGER; GELATION; GELLING AGENT; MIXTURE; MYOSIN; OXIDATION; PROTEIN DENATURATION; REACTION MECHANISM; THERMOSTABILITY;

GLYCINE MAX;

EID: 0034666486     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(20000915)80:12<1728::AID-JSFA711>3.0.CO;2-A     Document Type: Article

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20. 6) and myosin
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