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Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

High Pressure HomogenizationHigh Hydrostatic PressureEngineeringProtein FoldingRheological PropertyPotential ApplicationRheologyChicken MeatProtein EngineeringProtein RefoldingMeat ScienceBiomolecular Engineering