Gelation of chicken pectoralis major myosin and heat-denatured β-lactoglobulin

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 3, 2003, Pages 760-765

  Vittayanont, Manee ^a   Steffe, James F ^a   Flegler, Stanley L ^a   Smith, Denise M ^b  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

Lactoglobulin; Aggregates; Gelation; Microstructure; Myosin; Rheology

Indexed keywords

BETA LACTOGLOBULIN; LACTOGLOBULIN; MYOSIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COOLING; FLOW KINETICS; FOOD; FOOD QUALITY; FOOD STORAGE; GEL; GELATION; HEAT; HEATING; MEAT INDUSTRY; PECTORALIS MAJOR MUSCLE; PH; PH MEASUREMENT; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; SKELETAL MUSCLE; TEMPERATURE SENSITIVITY; THERMODYNAMICS; ULTRASTRUCTURE;

ANIMALS; CHEMISTRY, PHYSICAL; CHICKENS; GELS; HEAT; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MICROSCOPY, ELECTRON, SCANNING; MUSCLE, SKELETAL; MYOSINS; POULTRY PRODUCTS; PROTEIN DENATURATION; RHEOLOGY; THERMODYNAMICS;

ANIMALIA; GALLUS GALLUS;

EID: 0037471622     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020413e     Document Type: Article

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