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Agricultural and Biological Chemistry Volume 53, 1989 - Issue 10
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Biological Chemistry

Thermal Aggregation of Cod (Gadus morhua) Muscle Proteins Using l-Ethyl-3-(3-Dimethylaminopropyl) Carbodiimide as a Zero Length Cross-linker

T. A. GillCanadian Institute of Fisheries Technology, Technical University of Nova Scotia, P.O. Box 1000, Halifax, Nova Scotia, Canada B3J 2X4
&
J. T. ConwayCanadian Institute of Fisheries Technology, Technical University of Nova Scotia, P.O. Box 1000, Halifax, Nova Scotia, Canada B3J 2X4
Pages 2553-2562 | Received 30 Jan 1989, Published online: 09 Sep 2014

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Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh & Muhammad H. Alu'datt. (2022) Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry. Critical Reviews in Food Science and Nutrition 62:15, pages 4036-4052.
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JaeW. Park, TeinM. Lin & Jirawat Yongsawatdigul. (1997) New developments in manufacturing of Surimi and Surimi seafood. Food Reviews International 13:4, pages 577-610.
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Articles from other publishers (2)

Takao Ojima, Tomoyuki Higuchi & Kiyoyoshi Nishita. (1999) Reversibility of Unfolding of Walleye Pollack Light Meromyosin by Heat-Treatment. Fisheries science 65:3, pages 459-465.
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Takao Ojima, Nagako Kawashima, Akira Inoue, Akiko Amauchi, Marie Togashi, Shugo Watabe & Kiyoyoshi Nishita. (1998) Determination of Primary Structure of Heavy Meromyosin Region of Walleye Pollack Myosin Heavy Chain by cDNA Cloning. Fisheries science 64:5, pages 812-819.
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