Gregory M. Gilleland

Works (1)

Updated: July 5th, 2023 16:04

1997 journal article

Covalent bonding in pressure-induced fish protein gels

JOURNAL OF FOOD SCIENCE, 62(4), 713-+.

By: G. Gilleland n, T. Lanier n & D. Hamann n

author keywords: fish; myosin; transglutaminase; disulfide; crosslink
topics (OpenAlex): Meat and Animal Product Quality; Bee Products Chemical Analysis; Proteins in Food Systems
Source: Web Of Science
Added: August 6, 2018

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2025) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.