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Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing.
- Published in:
- Foods, 2023, v. 12, n. 19, p. 3597, doi. 10.3390/foods12193597
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- Article
Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles.
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- Foods, 2023, v. 12, n. 16, p. 3135, doi. 10.3390/foods12163135
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- Article
Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles.
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- Foods, 2022, v. 11, n. 14, p. 2133, doi. 10.3390/foods11142133
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- Article