Effects of pH on the functional properties of chicken muscle proteins- modified waxy cornstarch blends.

No abstract is available for this paper.

• Publication year

  2008

• Venue

  Journal of Food Science

• Publication date

  2008-03-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1111/j.1750-3841.2007.00627.xPMID 18298729
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetii

  2007cited by this paper
• Dynamic rheology and thermal transitions in meat-based strained baby foods

  2007cited by this paper
• Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes

  2006cited by this paper
• Biological evaluation of mechanically deboned chicken meat protein quality

  2005cited by this paper
• Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation.

  2005cited by this paper
• Effects of heat on meat proteins - Implications on structure and quality of meat products.

  2005cited by this paper
• Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins

  2003cited by this paper
• Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM).

  2001cited by this paper
• Mechanism of Rheological Changes in Poultry Myofibrillar Proteins During Gelation

  2001cited by this paper
• Modified waxy wheat starch compared to modified waxy corn starch

  2000cited by this paper
• Freeze-Thaw Stability of Three Waxy Maize Starch Pastes Measured by Centrifugation and Calorimetry

  1998cited by this paper
• A simple and rapid colorimetric method for the determination of amylose in starch products

  1998cited by this paper
• Gelatinization of Starch in Aqueous Alkaline Solutions

  1995cited by this paper
• Starch-gum interactions: Formulations and functionality using amaranth/corn starch and CMC

  1992cited by this paper
• Some Properties of Amaranthus paniculatas (Rajgeera) Starch Pastes

  1990cited by this paper
• Starch gelation and retrogradation

  1990cited by this paper
• A review of the relationships of pH with physical aspects of pork quality.

  1988cited by this paper
• Functional Properties of the Myofibrillar System and Their Measurements

  1986cited by this paper
• Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

  1970cited by this paper
• The influence of pH and temperature on the properties of myosin.

  1967cited by this paper
• Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle

  1962cited by this paper

• Antimicrobial effects of pyruvic and succinic acids on Salmonella survival in ground chicken

  2019cites this paper
• Effects of Isokinetic Passive Exercise and Isometric Muscle Contraction on Passive Stiffness

  2013cites this paper
• Simple pH treatment as an effective tool to improve the functional properties of ovomucin.

  2012cites this paper
• Flow behaviour and temperature stability of chicken muscle proteins – modified waxy corn starch blends

  2010cites this paper