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Title: Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein

Authors:
; ; ; ; ; ;
Publication Date:
Sponsoring Org.:
USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research
OSTI Identifier:
1693758
Grant/Contract Number:  
2018YFD0400105
Resource Type:
Publisher's Accepted Manuscript
Journal Name:
Journal of Food Engineering
Additional Journal Information:
Journal Name: Journal of Food Engineering Journal Volume: 263 Journal Issue: C; Journal ID: ISSN 0260-8774
Publisher:
Elsevier
Country of Publication:
United Kingdom
Language:
English

Citation Formats

Wu, Fan, Shi, Xiaojie, Zou, Henan, Zhang, Tingyu, Dong, Xinran, Zhu, Rui, and Yu, Cuiping. Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein. United Kingdom: N. p., 2019. Web. https://doi.org/10.1016/j.jfoodeng.2019.07.009.
Wu, Fan, Shi, Xiaojie, Zou, Henan, Zhang, Tingyu, Dong, Xinran, Zhu, Rui, & Yu, Cuiping. Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein. United Kingdom. https://doi.org/10.1016/j.jfoodeng.2019.07.009
Wu, Fan, Shi, Xiaojie, Zou, Henan, Zhang, Tingyu, Dong, Xinran, Zhu, Rui, and Yu, Cuiping. Sun . "Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein". United Kingdom. https://doi.org/10.1016/j.jfoodeng.2019.07.009.
@article{osti_1693758,
title = {Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein},
author = {Wu, Fan and Shi, Xiaojie and Zou, Henan and Zhang, Tingyu and Dong, Xinran and Zhu, Rui and Yu, Cuiping},
abstractNote = {},
doi = {10.1016/j.jfoodeng.2019.07.009},
journal = {Journal of Food Engineering},
number = C,
volume = 263,
place = {United Kingdom},
year = {2019},
month = {12}
}

Journal Article:
Free Publicly Available Full Text
Publisher's Version of Record
https://doi.org/10.1016/j.jfoodeng.2019.07.009

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