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Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein

Myofibrillar ProteinEngineeringPower UltrasoundProtein FoldingFood BiophysicsFood EngineeringBiomedical EngineeringUltrasoundMedicineThermal StabilityPorcine Longissimus DorsiBiophysics