Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: physicochemical and molecular modification perspectives

Title
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: physicochemical and molecular modification perspectives
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 126535
Publisher
Elsevier BV
Online
2020-03-05
DOI
10.1016/j.foodchem.2020.126535

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