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Original Articles

Hydrostatic Pressure-induced Aggregation of Myosin Molecules in 0.5 M KCl at pH 6.0

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Pages 383-389 | Received 10 Aug 1992, Published online: 12 Jun 2014

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Xing Chen, Ronald Keith Tume, Youling Xiong, Xinglian Xu, Guanghong Zhou, Conggui Chen & Tadayuki Nishiumi. (2018) Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Critical Reviews in Food Science and Nutrition 58:17, pages 2981-3003.
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Roman Buckow, Anita Sikes & Ron Tume. (2013) Effect of High Pressure on Physicochemical Properties of Meat. Critical Reviews in Food Science and Nutrition 53:7, pages 770-786.
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JuanC. Ramirez-Suarez & MichaelT. Morrissey. (2006) High Hydrostatic Pressure and Heat Treatment Effects on Physicochemical Characteristics of Albacore Tuna (Thunnus alalunga) Minced Muscle. Journal of Aquatic Food Product Technology 15:1, pages 5-17.
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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 (51)

Yun Bai, Yulong Zhang, Xuhai Cui, Shaolin Deng, Tingxuan Gao, Xiaomei Sun, Guanghong Zhou & Xinglian Xu. (2022) Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin. LWT 154, pages 112719.
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Tomas Bolumar, Vibeke Orlien, Anita Sikes, Kemal Aganovic, Kathrine H. Bak, Claire Guyon, Anna‐Sophie Stübler, Marie Lamballerie, Christian Hertel & Dagmar A. Brüggemann. (2020) High‐pressure processing of meat: Molecular impacts and industrial applications. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 332-368.
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Guoliang Jia, Vibeke Orlien, Haijie Liu & Aidong Sun. (2021) Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage. LWT 135, pages 110084.
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Vibeke Orlien. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 112 129 .
A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin & T. Nishiumi. (2020) Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products. Theory and practice of meat processing 5:2, pages 26-38.
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Yan Cui, Xiaoting Xuan, Jiangang Ling, Xiaojun Liao, Huimin Zhang, Haitao Shang & Xudong Lin. (2019) Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret ( Pampus argenteus ) . Food Science & Nutrition 7:5, pages 1573-1583.
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Shivani Pathania, Puneet Parmar & Brijesh K Tiwari. 2019. Proteins: Sustainable Source, Processing and Applications. Proteins: Sustainable Source, Processing and Applications 295 330 .
Siwen Xue, Chang Qian, Yuan H. Brad Kim, Xinglian Xu & Guanghong Zhou. (2018) High-pressure effects on myosin in relation to heat gelation: A micro-perspective study. Food Hydrocolloids 84, pages 219-228.
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Siwen Xue, Huijuan Yang, Xiaobo Yu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu & Guanghong Zhou. (2018) Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels. Food Chemistry 240, pages 59-66.
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Mengyao Wang, Xing Chen, Yufeng Zou, Hongqiang Chen, Siwen Xue, Chang Qian, Peng Wang, Xinglian Xu & Guanghong Zhou. (2017) High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel. International Journal of Food Science & Technology 52:3, pages 724-732.
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Tianyue Guo, Siwen Xue, Yufeng Zou, Minyi Han, Xinglian Xu & Guanghong Zhou. (2017) Effect of Sodium Chloride on the Properties of Ready-to-Eat Pressure-Induced Gel-Type Chicken Meat Products. Journal of Food Process Engineering 40:1, pages e12299.
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Alberto Grossi, Karsten Olsen, Tomas Bolumar, Åsmund Rinnan, Lars H. Øgendal & Vibeke Orlien. (2016) The effect of high pressure on the functional properties of pork myofibrillar proteins. Food Chemistry 196, pages 1005-1015.
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Keiko Yoshioka, Ai Yamamoto, Yasuyuki Matsushima, Kenji Hachisuka & Yoshihide Ikeuchi. (2016) Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet. Food and Nutrition Sciences 07:09, pages 732-742.
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Vibeke Orlien. 2016. Reference Module in Food Science. Reference Module in Food Science.
K. Olsen & V. Orlien. 2016. Innovative Food Processing Technologies. Innovative Food Processing Technologies 291 313 .
Ajay Banga. 2015. Therapeutic Peptides and Proteins. Therapeutic Peptides and Proteins 147 182 .
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Alberto Grossi, Tomas Bolumar, Jakob Søltoft-Jensen & Vibeke Orlien. (2014) High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties. Innovative Food Science & Emerging Technologies 22, pages 11-21.
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Eun-Jung Lee, Young-Ho Kim, Nam-Hyouck Lee, Suk-In Hong, Katsuhiro Yamamoto & Yun-Ji Kim. (2011) The role of sarcoplasmic protein in hydrostatic pressure-induced myofibrillar protein denaturation. Meat Science 87:3, pages 219-222.
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Chia-Ling Jao, Jyh-Sheng Hwang, Wen-Ching Ko & Kuo-Chiang Hsu. (2007) A kinetic study on inactivation of tilapia myosin Ca-ATPase induced by high hydrostatic pressure. Food Chemistry 101:1, pages 65-69.
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