Gregory M. Gilleland

Works (1)

Updated: July 5th, 2023 16:04

1997 article

Covalent Bonding in Pressure‐Induced Fish Protein Gels

GILLELAND, G. M., LANIER, T. C., & HAMANN, D. D. (1997, July 1). Journal of Food Science.

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

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