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Comparative study on degradation, aggregation and rheological properties of actomyosin from cold, temperate and warm water fish species
Okan Esturk, Jae Won Park
Department of Food Technology
Research output
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Contribution to journal
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Article
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peer-review
7
Citations (Scopus)
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Dive into the research topics of 'Comparative study on degradation, aggregation and rheological properties of actomyosin from cold, temperate and warm water fish species'. Together they form a unique fingerprint.
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Agriculture & Biology
warm-water fish
100%
Merluccius productus
81%
rheological properties
62%
Synodontidae
61%
comparative study
52%
Polynemidae
39%
degradation
37%
Gadus chalcogrammus
35%
heat
34%
snapper
34%
bream
29%
turbidity
27%
temperature
25%
Priacanthus
23%
Saurida
22%
Nemipterus
21%
surimi
16%
thermosensitivity
15%
protein denaturation
15%
myosin heavy chains
15%
fish
14%
storage modulus
14%
gelation
13%
differential scanning calorimetry
12%
testing
9%
proteinases
9%
molecular weight
7%
Earth & Environmental Sciences
warm water
65%
cold water
64%
comparative study
56%
degradation
40%
fish
37%
temperature
23%
turbidity
21%
protein
18%
heating
17%
transition
15%
dynamic property
15%
calorimetry
12%
incubation
10%
test
9%
rate
8%