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Title: 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