Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation

Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting

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Characterization of the sarcoplasmic reticulum Ca-ATPase from rabbit temporalis muscle

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Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally

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Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps

(2011) Yuqin Ding et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Thermophysical Characterization of Tilapia Myosin and Its Subfragments

(2011) Zachary H. Reed et al.   JOURNAL OF FOOD SCIENCE

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

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Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel

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Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness

(2008) S. Benjakul et al.   JOURNAL OF FOOD SCIENCE

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

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