Ultrastructure of Longissimus Dorsi Myofibrillar Proteins and Heat-Induced Gels as Observed With Atomic Force Microscopy: Effects of pH Values and Sodium Ions

International Journal of Food Properties - United States
doi 10.1080/10942912.2019.1568256
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Informa UK Limited

Related search

Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils From Qinchuan Beef Cattle Observed With Atomic Force Microscopy

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2018English

Atomic Force Microscopy Imaging of Membrane Proteins

Acta Physica Polonica A
AstronomyPhysics
2010English

Structure of the Erythrocyte Membrane Skeleton as Observed by Atomic Force Microscopy

Biophysical Journal
Biophysics
1998English

Surface Ultrastructure of SARS Coronavirus Revealed by Atomic Force Microscopy

Cellular Microbiology
VirologyImmunologyMicrobiology
2005English

Dynamic Rheological Behavior of Myofibrillar Proteins and Soybean Proteins During Heat-Induced Gelation.

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
1995English

Effects of Α-Casein and Sodium Caprate on the Formation of Heat-Induced Ovalbumin Gels

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2014English

Effect of Fermentation With Psychrotrophic Lactic Acid Bacteria on Microstructure and Physical Properties of Heat-Induced Myofibrillar Protein Gels

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2013English

Manipulation of Proteins on Mica by Atomic Force Microscopy

Langmuir
SurfacesMaterials ScienceCondensed Matter PhysicsInterfacesElectrochemistrySpectroscopyMedicine
1992English

Membrane Remodeling Induced by a pH Dependant Pore Forming Peptide via Atomic Force Microscopy

Biophysical Journal
Biophysics
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy