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| Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat |
| Ke Li, Jun-Ya Liu, Lei Fu, Ying-Ying Zhao, Yan-Hong Bai |
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Anim Biosci. 2019;32(5):721-733. Published online September 13, 2018 DOI: https://doi.org/10.5713/ajas.18.0389 |
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Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat Asian-Australasian Journal of Animal Sciences. 2019;32(5):721-733  Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage Journal of Food Science. 2006;70(4):C313-C320 Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat Poultry Science. 2017;96(5):1504-1512 Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study Food Chemistry. 2021;342:128306 Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork Meat Science. 1991;30(3):207-220 Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat LWT - Food Science and Technology. 2016;72:141-148 Chicken breast quality – normal, pale, soft and exudative ( International Journal of Food Science & Technology. 2017;53(3):654-664 Application of ultrasound-assisted alkaline extraction for improving the solubility and emulsifying properties of pale, soft, and exudative (PSE)-like chicken breast meat protein isolate LWT. 2022;172:114234 Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM) Meat Science. 2001;58(2):189-195 Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters Poultry Science. 2005;84(5):789-796 |
