Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment. [PDF]
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Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods. [PDF]
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The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein. [PDF]
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Effect of ultrasound combined with plasma protein treatment on the structure, physicochemical and rheological properties of myofibrillar protein. [PDF]
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Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with <i>Rhynchosia nulubilis</i> Powders from Different Drying Methods and Their Protein Extract. [PDF]
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Corrigendum to "Ultra-high pressure improved gelation and digestive properties of tai Lake whitebait myofibrillar protein" [Food Chemistry: X (2024) 101061]. [PDF]
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