has been cited by the following article(s):
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[1]
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Association between paramyosin and the heat‐induced toughening of adductor muscle in Pacific oysters (Crassostrea gigas)
Journal of the Science of Food and Agriculture,
2025
DOI:10.1002/jsfa.70118
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[2]
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Paramyosin from field snail (Bellamya quadrata): Structural characteristics and its contribution to enhanced the gel properties of myofibrillar protein
International Journal of Biological Macromolecules,
2024
DOI:10.1016/j.ijbiomac.2024.130097
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[3]
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Fish Structural Proteins and its Derivatives: Functionality and Applications
2024
DOI:10.1007/978-981-97-2562-5_1
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[4]
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Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle
Processes,
2020
DOI:10.3390/pr8020135
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[5]
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Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish
Fisheries Science,
2020
DOI:10.1007/s12562-020-01444-y
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