Structure-function relationships of muscle proteins

Food Proteins and their Applications

Volumn , Issue , 2017, Pages 341-392

  Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLLAGEN; CYTOLOGY; DRUG PRODUCTS; EMULSIFICATION; FUNCTIONAL FOOD; MEATS; MUSCLE; SENSORY PERCEPTION;

FUNCTIONAL COMPONENTS; FUNCTIONAL PROPERTIES; MYOFIBRILLAR PROTEINS; PROCESSED MEAT PRODUCTS; PROTEIN-PROTEIN INTERACTIONS; SOLUBILITY CHARACTERISTICS; STRUCTURE-FUNCTION RELATIONSHIP; WATER HOLDING CAPACITY;

THERMAL PROCESSING (FOODS);

EID: 77955655072     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9780203755617     Document Type: Chapter

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