Effects of high pressure homogenization on emulsifying properties and structure of myofibrillar protein

DIAO Xiaoqin, GUAN Haining, LI Yang, LIU Limei

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 107-112.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 107-112. DOI: 10.13995/j.cnki.11-1802/ts.020838

Effects of high pressure homogenization on emulsifying properties and structure of myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 107-112 https://doi.org/10.13995/j.cnki.11-1802/ts.020838

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