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European Food Research and Technology

Volumn 216, Issue 6, 2003, Pages 470-476

Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing

(2) Chapleau, Nicolas J a De Lamballerie Anton, Marie I a

a Universite de Nantes (France)

Author keywords

High pressure; Hydrophobicity; Myofibrillar proteins; Rheological behaviour; Sulphydryl

Indexed keywords

DISSOCIATION; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; HYDROPHOBICITY; IONIC STRENGTH; MICROORGANISMS; PH EFFECTS; RHEOLOGY; STATISTICAL METHODS; VISCOSITY;

MYOFIBRILLAR PROTEINS; RHEOLOGICAL BEHAVIOR; SULPHYDRYL;

PROTEINS;

BOVINAE; TRIXIS;

EID: 1542603089 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-003-0684-5 Document Type: Article

Times cited : (68)

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