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Chu Chu, Sterling Sterling (1970)
Parameters of Texture Changes in Processed Fish: Myosin DenaturationJ. Texture Studies, 1
Sterling Sterling (1957)
Retogradation in a Starch Jelly CandyFood Res., 22
Lin Lin, Sterling Sterling (1968)
Effect of Age on the Crystallinity of Collagen. II: Density, Reactivity, and CompositionJ. Gerontol., 23
F. Shimazu, C. Sterling (1966)
Effect of Wet and Dry Heat on Structure of CelluloseJournal of Food Science, 31
Sofue Sofue, Ishikawa Ishikawa, Matsuzaki Matsuzaki (1961)
On the Crystallinity of Silk FibersInd. Chem. Mag. (Japan), 64
C. Sterling (1960)
Molecular association of starch at high temperatureStarch-starke, 12
C. Sterling (1957)
RETROGRADATION IN A STARCH JELLY CANDYJournal of Food Science, 22
Szent‐Györgyi Szent‐Györgyi, Mueller Mueller (1957)
Wet Freeze‐Drying of MuscleScience, 126
Lin Lin, Sterling Sterling, Shimazu Shimazu (1968)
Effect of Age on the Crystallinity of Collagen. I: X‐ray EvidenceJ. Gerontol., 23
F. Shimazu, C. Sterling (1967)
Changes in Crystallinity of Cellulose During DehydrationJournal of Food Science, 32
Sterling Sterling (1960)
Crystallinity of Potato StarchStärke, 12
Abstract Processed muscle of the Sacramento blackfish (Orthodon microlepidotus) was examined for changes in crystallinity by X‐ray diffraction and relative water vapor uptake, the specimens having been prepared by the freeze‐substitution procedure. Although only a slight increase in crystallinity occurred on processing, both methods agreed in showing a small increase in crystallinity on freezing, a somewhat greater increase on cooking, and a still greater increase on dehydrating. Further increases in crystallinity occurred during storage of frozen and dehydrated muscles.
Journal of Texture Studies – Wiley
Published: Jul 1, 1970
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