Role of pH in solubility and conformational changes of Pacific whiting muscle proteins

Journal of Food Biochemistry

Volumn 28, Issue 2, 2004, Pages 135-154

  Thawornchinsombut, Supawan ^a   Park, Jae W ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; BIOCHEMISTRY; DEWATERING; FOOD PROCESSING; HYDROPHOBICITY; IONIC STRENGTH; PH EFFECTS; PROTEINS; SODIUM CHLORIDE; SOLUBILITY;

BREAKING FORCE; MUSCLE PROTEINS; PACIFIC WHITING; SOLUBILIZATION;

MUSCLE;

MERLANGIUS MERLANGUS;

EID: 3042579438     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2004.tb00061.x     Document Type: Article

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