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Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat
Ke Li, Jun-Ya Liu, Lei Fu, Ying-Ying Zhao, Yan-Hong Bai
Asian-Australas J Anim Sci. 2019;32(5):721-733. Published online 2018 Sep 13 DOI: https://doi.org/10.5713/ajas.18.0389
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Citations to this article as recorded by
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Ke Li, Lei Fu, Ying-Ying Zhao, Si-Wen Xue, Peng Wang, Xing-Lian Xu, Yan-Hong Bai
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