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Results: 1-14 |
Results: 14
COVALENT BONDING IN PRESSURE-INDUCED FISH-PROTEIN GELS
Authors: GILLELAND GM LANIER TC HAMANN DD
Citation: Gm. Gilleland et al., COVALENT BONDING IN PRESSURE-INDUCED FISH-PROTEIN GELS, Journal of food science, 62(4), 1997, pp. 713
TRANSGLUTAMINASE EFFECTS ON LOW-TEMPERATURE GELATION OF FISH-PROTEIN SOLS
Authors: LEE HG LANIER TC HAMANN DD KNOPP JA
Citation: Hg. Lee et al., TRANSGLUTAMINASE EFFECTS ON LOW-TEMPERATURE GELATION OF FISH-PROTEIN SOLS, Journal of food science, 62(1), 1997, pp. 20-24
COVALENT CROSS-LINKING EFFECTS ON THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS
Authors: LEE HG LANIER TC HAMANN DD
Citation: Hg. Lee et al., COVALENT CROSS-LINKING EFFECTS ON THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS, Journal of food science, 62(1), 1997, pp. 25
CHEMICALLY-INDUCED COVALENT CROSS-LINKS AFFECT THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS
Authors: LEE HG LANIER TC HAMANN DD
Citation: Hg. Lee et al., CHEMICALLY-INDUCED COVALENT CROSS-LINKS AFFECT THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS, Journal of food science, 62(1), 1997, pp. 29-32
MECHANISM FOR STABILIZATION OF FISH ACTOMYOSIN BY SODIUM LACTATE
Authors: MACDONALD GA LANIER TC SWAISGOOD HE HAMANN DD
Citation: Ga. Macdonald et al., MECHANISM FOR STABILIZATION OF FISH ACTOMYOSIN BY SODIUM LACTATE, Journal of agricultural and food chemistry, 44(1), 1996, pp. 106-112
INTERACTION OF SUCROSE AND ZINC FOR CRYOPROTECTION OF SURIMI
Authors: MACDONALD GA LANIER TC GIESBRECHT FG
Citation: Ga. Macdonald et al., INTERACTION OF SUCROSE AND ZINC FOR CRYOPROTECTION OF SURIMI, Journal of agricultural and food chemistry, 44(1), 1996, pp. 113-118
TEMPERATURE AND PH AFFECT TRANSGLUTAMINASE-CATALYZED SETTING OF CRUDEFISH ACTOMYOSIN
Authors: JOSEPH D LANIER TC HAMANN DD
Citation: D. Joseph et al., TEMPERATURE AND PH AFFECT TRANSGLUTAMINASE-CATALYZED SETTING OF CRUDEFISH ACTOMYOSIN, Journal of food science, 59(5), 1994, pp. 1018
TEMPERATURE AND PH AFFECT TRANSGLUTAMINASE-CATALYZED SETTING OF CRUDEFISH ACTOMYOSIN
Authors: JOSEPH D LANIER TC HAMANN DD
Citation: D. Joseph et al., TEMPERATURE AND PH AFFECT TRANSGLUTAMINASE-CATALYZED SETTING OF CRUDEFISH ACTOMYOSIN, Journal of food science, 59(5), 1994, pp. 1018
FRACTURE OF ALASKA POLLOCK GELS IN WATER - EFFECTS OF MINCED MUSCLE PROCESSING AND TEST TEMPERATURE
Authors: HOWE JR HAMANN DD LANIER TC PARK JW
Citation: Jr. Howe et al., FRACTURE OF ALASKA POLLOCK GELS IN WATER - EFFECTS OF MINCED MUSCLE PROCESSING AND TEST TEMPERATURE, Journal of food science, 59(4), 1994, pp. 777-780
ACTOMYOSIN STABILIZATION TO FREEZE-THAW AND HEAT DENATURATION BY LACTATE SALTS
Authors: MACDONALD GA LANIER TC
Citation: Ga. Macdonald et Tc. Lanier, ACTOMYOSIN STABILIZATION TO FREEZE-THAW AND HEAT DENATURATION BY LACTATE SALTS, Journal of food science, 59(1), 1994, pp. 101-105
CRYOSTABILIZATION OF FUNCTIONAL-PROPERTIES OF PRE-RIGOR AND POST-RIGOR BEEF BY DEXTROSE POLYMER AND OR PHOSPHATES
Authors: PARK JW LANIER TC PILKINGTON DH
Citation: Jw. Park et al., CRYOSTABILIZATION OF FUNCTIONAL-PROPERTIES OF PRE-RIGOR AND POST-RIGOR BEEF BY DEXTROSE POLYMER AND OR PHOSPHATES, Journal of food science, 58(3), 1993, pp. 467-472
POLYMERIZATION OF BEEF ACTOMYOSIN INDUCED BY TRANSGLUTAMINASE
Authors: KIM SH CARPENTER JA LANIER TC WICKER L
Citation: Sh. Kim et al., POLYMERIZATION OF BEEF ACTOMYOSIN INDUCED BY TRANSGLUTAMINASE, Journal of food science, 58(3), 1993, pp. 473
SETTING RESPONSE OF ALASKA POLLOCK SURIMI COMPARED WITH BEEF MYOFIBRILS
Authors: KIM SH CARPENTER JA LANIER TC WICKER L
Citation: Sh. Kim et al., SETTING RESPONSE OF ALASKA POLLOCK SURIMI COMPARED WITH BEEF MYOFIBRILS, Journal of food science, 58(3), 1993, pp. 531-534
USE OF CHUCK MUSCLES AND THEIR ACCEPTABILITY IN RESTRUCTURED BEEF SURIMI STEAKS
Authors: RUIZ CF HIGGINBOTHAM DA CARPENTER JA RESURRECCION AVA LANIER TC
Citation: Cf. Ruiz et al., USE OF CHUCK MUSCLES AND THEIR ACCEPTABILITY IN RESTRUCTURED BEEF SURIMI STEAKS, Journal of animal science, 71(10), 1993, pp. 2654-2658
Risultati: 1-14 |