☆ 4.7 Article

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

FOOD HYDROCOLLOIDS (2019)

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Journal

FOOD HYDROCOLLOIDS
Volume 98, Issue -, Pages 105275

Publisher

Elsevier BV
DOI: 10.1016/j.foodhyd.2019.105275

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Categories

Chemistry, Applied

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