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Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)

BiomanufacturingEngineeringHigh Hydrostatic PressureBiochemistryBiochemical EngineeringHigh PressureFood EngineeringFood ProcessingProtein RefoldingFood TechnologyBiomolecular EngineeringChlamys FarreriHealth Sciences