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November 1, 1986Journal of Food Science

Thermal Transitions in Myosin‐ANS Fluorescence and Gel Rigidity

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Authors

LWLouise WickerLouisiana State UniversityTLTyre C. LanierNorth Carolina State UniversityDHD. D. HamannTU Bergakademie Freiberg

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Wicker et al. (1986) studied this question.

synapsesocial.com/papers/6a82a8a93e02825336d113fehttps://doi.org/10.1111/j.1365-2621.1986.tb13854.x
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  1. 1Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of Myosin1981 · 253 citations