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Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5024, doi. 10.1111/ijfs.15810
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- Article
Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5708, doi. 10.1111/ijfs.15089
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- Article
Structures and properties of chicken myofibrillar protein gel induced by microwave heating.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 7, p. 2691, doi. 10.1111/ijfs.14522
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- Article
Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6500, doi. 10.1002/jsfa.9929
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- Article