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Co-authors
(1)
Denise Marie Smith
3
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(1)
J AGR FOOD CHEM
3
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Authors
Shue Fung Wang
Shue Fung Wang,Chemistry
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Shue Fung Wang
Publications:
3
|
Citations:
20
Fields:
Chemistry
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Collaborated with
1 co-author
from 1994 to 1995
|
Cited by
66 authors
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Publications
(3)
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Gelation of Chicken Breast Muscle Actomyosin as Influenced by Weight Ratio of Actin to Myosin
(
Citations: 5
)
Shue Fung Wang
,
Denise M. Smith
Journal:
Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM
, vol. 43, no. 2, pp. 331-336, 1995
Dynamic Rheological Properties and Secondary Structure of Chicken Breast Myosin As Influenced by Isothermal Heating
(
Citations: 10
)
Shue Fung Wang
,
Denise M. Smith
Journal:
Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM
, vol. 42, no. 7, pp. 1434-1439, 1994
Heat-Induced Denaturation and Rheological Properties of Chicken Breast Myosin and F-Actin in the Presence and Absence of Pyrophosphate
(
Citations: 5
)
Shue Fung Wang
,
Denise M. Smith
Journal:
Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM
, vol. 42, no. 12, pp. 2665-2670, 1994
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Citations
(20 times by 19 publications)
Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins
(
Citations: 1
)
Xingjian Huang
,
Chen Li
,
Fang Yang
,
Lanxin Xie
,
Xiaoyun Xu
,
Ying Zhou
,
Siyi Pan
Journal:
European Food Research and Technology - EUR FOOD RES TECHNOL
, vol. 231, no. 5, pp. 751-762, 2010
Acid-induced gelation of natural actomyosin from Atlantic cod ( Gadus morhua) and burbot ( Lota lota)
(
Citations: 4
)
Siriporn Riebroy
,
Soottawat Benjakul
,
Wonnop Visessanguan
,
Ulf Erikson
,
Turid Rustad
Journal:
Food Hydrocolloids - FOOD HYDROCOLLOID
, vol. 23, no. 1, pp. 26-39, 2009
Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH
(
Citations: 23
)
TEIN M. LIN
,
JAE W. PARK
Journal:
Journal of Food Science - J FOOD SCI
, vol. 63, no. 2, pp. 215-218, 2008
Rheological properties of fish actomyosin and pork actomyosin solutions
(
Citations: 3
)
Ru Liu
,
Si-ming Zhao
,
Shan-bai Xiong
,
Cheng-guang Qiu
,
Bi-jun Xie
Journal:
Journal of Food Engineering - J FOOD ENG
, vol. 85, no. 2, pp. 173-179, 2008
Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment
A. M. Herrero
,
P. Carmona
,
S. Cofrades
,
F. Jiménez-Colmenero
Journal:
Food Research International - FOOD RES INT
, vol. 41, no. 7, pp. 765-772, 2008
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