Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins
Authors
Keywords
Myofibrillar protein, Gel property, Low-frequency magnetic field, Rheological property, Raman spectroscopy, Low-field nuclear magnetic resonance
Journal
FOOD CHEMISTRY
Volume 274, Issue -, Pages 775-781
Publisher
Elsevier BV
Online
2018-09-11
DOI
10.1016/j.foodchem.2018.09.028

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.