Evaluation of the gelling ability of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas)
The process of thermal gelation involves protein denaturation, leading to the exposure of functional groups to form new interactions; these conformational changes favour protein-water-protein interactions and help to stabilise the gel. It is known that in muscle proteins, myofibrillar proteins such...
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| Main Authors: | , , , , , , |
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| Formáid: | Journal Contribution |
| Teanga: | English |
| Foilsithe: |
2021
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| Ábhair: | |
| Rochtain Ar Líne: | http://agris.upm.edu.my:8080/dspace/handle/0/18857 |
| Clibeanna: |
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