Thermal stability of carp actin in its polymerized form
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概要
- 論文の詳細を見る
- 2011-11-01
著者
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Okagaki Tsuyoshi
Faculty Of Bioresources Mie University
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OOI ATSUSHI
Faculty of Bioresources, Mie University
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Ooi Atsushi
Faculty Of Bioresources Mie University
関連論文
- Thermal stability of carp G-actin monitored by loss of polymerization activity using an extrinsic fluorescent probe
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- Tension Development of Carp Muscle Immersed in Pure Water and CaC1_2 Solution
- Insight into nucleotide and Ca^ binding to carp α-actin
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- Delayed Example in Rigor Mortis of Spinal Cord Destroyed Plaice Detected by Measurements of Isotonic Contraction and Isometric Tension
- Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
- Thermal stability of carp actin in its polymerized form
- Effect of Transglutaminase on Rheological Property of Actomyosin Gels Prepared from Carp and Piranha during Frozen Storage.
- Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk.
- Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White.