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

Wu, Fan; Shi, Xiaojie; Zou, Henan; Zhang, Tingyu; Dong, Xinran; Zhu, Rui; Yu, Cuiping

doi:10.1016/j.jfoodeng.2019.07.009

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

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Authors:: Wu, Fan; Shi, Xiaojie; Zou, Henan; Zhang, Tingyu; Dong, Xinran; Zhu, Rui; Yu, Cuiping

Publication Date:: Sun Dec 01 00:00:00 EST 2019

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.  doi:10.1016/j.jfoodeng.2019.07.009.

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                    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

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                    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.

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@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         = {Sun Dec 01 00:00:00 EST 2019},

  month        = {Sun Dec 01 00:00:00 EST 2019}

}

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