Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein
Journal Article
·
· Journal of Food Engineering
- Sponsoring Organization:
- USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research
- Grant/Contract Number:
- 2018YFD0400105
- OSTI ID:
- 1693758
- Journal Information:
- Journal of Food Engineering, Journal Name: Journal of Food Engineering Vol. 263 Journal Issue: C; ISSN 0260-8774
- Publisher:
- ElsevierCopyright Statement
- Country of Publication:
- United Kingdom
- Language:
- English
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