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Journal Abstract Search

87 related items for PubMed ID: 18298729

  • 1. Effects of pH on the functional properties of chicken muscle proteins- modified waxy cornstarch blends.
    Zhang Q, Noryati I, Cheng LH.
    J Food Sci; 2008 Mar; 73(2):E82-7. PubMed ID: 18298729
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  • 2. Rheological properties of myosin-gelatin mixtures.
    Yang YL, Zhou GH, Xu XL, Wang Y.
    J Food Sci; 2007 Jun; 72(5):C270-5. PubMed ID: 17995714
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  • 3. Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability.
    Lantto R, Puolanne E, Kalkkinen N, Buchert J, Autio K.
    J Agric Food Chem; 2005 Nov 16; 53(23):9231-7. PubMed ID: 16277427
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  • 4. Stability and emulsion-forming ability of water-soluble fish myofibrillar protein prepared by conjugation with alginate oligosaccharide.
    Sato R, Katayama S, Sawabe T, Saeki H.
    J Agric Food Chem; 2003 Jul 16; 51(15):4376-81. PubMed ID: 12848513
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  • 5. Gelation of chicken breast and thigh muscle homogenates: effect of pH and time of aging.
    Lesiów T.
    Nahrung; 2000 Dec 16; 44(6):426-30. PubMed ID: 11190839
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  • 10. Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology.
    Kurozawa LE, Park KJ, Hubinger MD.
    J Food Sci; 2008 Jun 16; 73(5):C405-12. PubMed ID: 18576986
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  • 12. Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
    Bigelow W, Lee CM.
    J Food Sci; 2007 Jan 16; 72(1):C056-64. PubMed ID: 17995873
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  • 14. Effect of hydrogen ion concentration and electrostatic polarity on food powder coating transfer efficiency and adhesion.
    Setyo D, Barringer S.
    J Food Sci; 2007 Aug 16; 72(6):E356-61. PubMed ID: 17995680
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  • 16. Gelation of protein recovered from whole Antarctic krill (Euphausia superba) by isoelectric solubilization/precipitation as affected by functional additives.
    Chen YC, Jaczynski J.
    J Agric Food Chem; 2007 Mar 07; 55(5):1814-22. PubMed ID: 17295512
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  • 19. Carbon monoxide treatments to impart and retain muscle color in tilapia fillets.
    Mantilla D, Kristinsson HG, Balaban MO, Otwell WS, Chapman FA, Raghavan S.
    J Food Sci; 2008 Jun 07; 73(5):C390-9. PubMed ID: 18576984
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  • 20. Characteristics of a cream of cheese with bacon frozen soup concentrate.
    Brown C, Holmes ZA, Soeldner A.
    J Am Diet Assoc; 1981 Aug 07; 79(2):154-8. PubMed ID: 7252024
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