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May 1, 1988Journal of Food Science

Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal Gelation

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Authors

TSTakeshi SanoKyoto UniversitySNSatoshi NoguchiKanazawa UniversityTTTakahide TsuchiyaEbina General Hospital

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Cite This Study

Sano et al. (1988) studied this question.

synapsesocial.com/papers/6a7f65f7cb0eff493dc0ed0dhttps://doi.org/10.1111/j.1365-2621.1988.tb08987.x
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Also Consider

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  1. 1Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure1984 · 151 citations
  2. 2Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.1984 · 36 citations
  3. 3Untitled1981 · 129 citations
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