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