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Publications by Minyi Han
The Changes and Relationship of Structure and Functional Properties of Rabbit Myosin During Heat-Induced Gelation
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
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Effects of Cross-Linking of SH1and SH2in Rabbit Skeletal Myosin on Heat-Induced Gelation in the Presence of Actin
Agricultural and Biological Chemistry
Effect of Divalent Cations on Heat-Induced Gelation of Chicken Gizzrd Myosin
Nihon Chikusan Gakkaiho
The Changes of “Myosin B” During Storage of Rabbit Muscle
Agricultural and Biological Chemistry
Dynamic Rheological Behavior of Myofibrillar Proteins and Soybean Proteins During Heat-Induced Gelation.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Interactions During Heat-Induced Gelation in a Mixed System of Soybean 7S and 11S Globulins.
Agricultural and Biological Chemistry
Effect of Pressure Treatment on the Heat- Induced Gelation of Actomyosin
Nihon Chikusan Gakkaiho
Rheological and Physical Properties of Camel and Cow Milk Gels Enriched With Phosphate and Calcium During Acid-Induced Gelation
Journal of Food Science and Technology
Food Science
Properties of the Non-Specific Calcium-Binding Sites of Rabbit Skeletal-Muscle Myosin
Biochemical Journal
Biochemistry
Cell Biology
Molecular Biology
The Gelation of Lead Aldose-Cysteinate. The Properties of Gel and the Structure of Lead Aldose-Cysteinate
Bulletin of the Chemical Society of Japan
Chemistry