Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

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Natural Sciences, Chemistry, Food Science +14

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

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Agriculture, Biochemistry, Food Science +17

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Ru Liu, Siming Zhao, Bijun Xie et al. · Food Hydrocolloids · 2010 · 335 citations

Agriculture, Biophysics, Food Science +16