Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein - Concepedia

Concepedia

Publication | Closed Access

Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein

27

Citations

38

References

2022

Year

Ke Wang, Yan Li, Yimin Zhang, Jingxin Sun, Changming Qiao

Food Research International

EngineeringPower UltrasoundFood BiophysicsProtein EngineeringFood EngineeringBiomedical EngineeringHigh-intensity UltrasoundUltrasoundMeat ScienceBiophysicsHealth Sciences

References

	Year	Citations

Page 1