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

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Role of secondary structures in the gelation of porcine myosin at different pH values

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Life Sciences, Biochemistry, Biophysics +13

The changes of macroscopic features and microscopic structures of water under influence of magnetic field

Xiaofeng Pang, Bo Deng · Physica B Condensed Matter · 2008 · 238 citations

Natural Sciences, Biophysics, Physics +14