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1 Ergebnisse
1
Molecular Mechanisms Involved in Thermally Induced Gel Form..:
Misaki Uemura (11943744)
;
Takuto Yamamura (11943747)
;
Nanami Mizusawa (8586804)
...
https://figshare.com/articles/journal_contribution/Molecular_Mechanisms_Involved_in_Thermally_Induced_Gel_Formation_of_Japanese_Codling_Meat_Paste_during_a_Two-Step_Heating_Procedure/18328491. , 2022
Link:
https://doi.org/10.1021/acsfoodscitech.1c00362.s001
RT Journal T1
Molecular Mechanisms Involved in Thermally Induced Gel Formation of Japanese Codling Meat Paste during a Two-Step Heating Procedure
UL https://suche.suub.uni-bremen.de/peid=base-ftsmithonian:oai:figshare.com:article_18328491&Exemplar=1&LAN=DE A1 Misaki Uemura (11943744) A1 Takuto Yamamura (11943747) A1 Nanami Mizusawa (8586804) A1 Hiroki Koyama (509509) A1 Ko Yasumoto (6278249) A1 Mitsuru Jimbo (10228731) A1 Daisuke Ikeda (425740) A1 Nobuhiro Kan-no (500065) A1 Yoko Matsuoka (2192635) A1 Nobuhiko Ueki (9575473) A1 Jianrong Wan (9575476) A1 Hideto Fukushima (4897759) A1 Shugo Watabe (216461) YR 2022 K1 Biophysics K1 Biochemistry K1 Medicine K1 Cell Biology K1 Molecular Biology K1 Physiology K1 Pharmacology K1 Biotechnology K1 Inorganic Chemistry K1 Biological Sciences not elsewhere classified K1 Chemical Sciences not elsewhere classified K1 Physical Sciences not elsewhere classified K1 step heating procedure K1 molecular mechanisms involved K1 85 ° c K1 55 ° c K1 25 ° c K1 polymerization also participate K1 reduced myosin polymerization K1 myosin polymerization rate K1 4 </ sub K1 30 – 50 K1 0 – 25 K1 low preheating temperatures K1 myosin polymerization K1 preheating temperatures K1 rheological properties K1 protein solubilization K1 prominent change K1 preheating temperature K1 preheated gels K1 physiculus japonicus K1 meat paste K1 japanese codling K1 gradual decrease K1 gel formation K1 first preheating K1 breaking strength JF https://figshare.com/articles/journal_contribution/Molecular_Mechanisms_Involved_in_Thermally_Induced_Gel_Formation_of_Japanese_Codling_Meat_Paste_during_a_Two-Step_Heating_Procedure/18328491 LK http://dx.doi.org/https://doi.org/10.1021/acsfoodscitech.1c00362.s001 DO https://doi.org/10.1021/acsfoodscitech.1c00362.s001 SF ELIB - SuUB Bremen
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