Effects of Ultrasound on Chemical Forces and Water Holding Capacity Study of Heat-Induced Myofibrillar Protein Gel

WANG JingYu, YANG YuLing, KANG DaCheng, TANG XiaoZhi, ZHANG Xing, MA Yun, NI WenXi

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Scientia Agricultura Sinica ›› 2017, Vol. 50 ›› Issue (12) : 2349-2358. DOI: 10.3864/j.issn.0578-1752.2017.12.015
FOOD SCIENCE AND ENGINEERING

Effects of Ultrasound on Chemical Forces and Water Holding Capacity Study of Heat-Induced Myofibrillar Protein Gel

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2017, 50(12): 2349-2358 https://doi.org/10.3864/j.issn.0578-1752.2017.12.015

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