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Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding.
Conformational and structural changes of cod myosin at pH 2.5 and 11 and after subsequent pH readjustment to pH 7.5 were studied. Results suggest that on acid unfolding, the myosin rod may fullyExpand
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Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process.
Proteins from herring (Clupea harengus) light muscle were extracted using acidic or alkaline solubilization; 92 and 89% of the initial muscle proteins were solubilized at pH 2.7 and 10.8,Expand
  • 211
  • 17
Contributions of blood and blood components to lipid oxidation in fish muscle.
There was a wide variation in the amounts of hemoglobin extracted from the muscle tissue of bled and unbled fish. Averaged values suggested that the residual blood level in the muscle of bled fishExpand
  • 254
  • 13
Effect of low and high pH treatment on the functional properties of cod muscle proteins.
The functional properties of cod myosin and washed cod mince (myofibrillar protein fraction) treated at high (11) and low (2.5) pH were investigated after pH readjustment to 7.5. The solubility ofExpand
  • 133
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On the solubility of cod muscle proteins in water
Cod muscle myofibrillar proteins were shown to be soluble in water at neutral pH if the final ionic strength was approximately 0.0003 or less. This solubility was sensitive to ionic strength and wasExpand
  • 137
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Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH.
The effect of different acid and alkali treatments followed by pH readjustment on solubility and conformation of trout hemoglobins was investigated. At low pH (1.5-3.5) hemoglobin was unfolded atExpand
  • 70
  • 9
Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken‐breast Muscle Gels
The relationship between pH, ionic strength, and water balance of chicken-breast muscle gels was investigated. An increase in gel pH (pH 6.4 to 7.4) without added NaCl led to dramatic increases inExpand
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Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle.
Acidification of meat can improve texture however it also increases susceptibility to lipid oxidation. The effect of injection and marination of citric acid to acidify and sodium carbonate or sodiumExpand
  • 78
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Separation of membranes from acid-solubilized fish muscle proteins with the aid of calcium ions and organic acids.
  • Y. Liang, H. Hultin
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 16 March 2005
Calcium chloride, and to a lesser extent MgCl2, aided in the separation of membranes by centrifugation from cod (Gadus morhua) muscle homogenates solubilized at pH 3 in the presence of citric acid orExpand
  • 37
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