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Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

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Life Sciences, Biochemistry, Biophysics +16

Importance of salt and temperature in myosin polymerization during surimi gelation

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Life Sciences, Biochemistry, Molecular Biology +12

Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate

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Agriculture, Biochemistry, Food Science +13