Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 263, Issue -, Pages 272-279
Publisher
Elsevier BV
Online
2019-07-11
DOI
10.1016/j.jfoodeng.2019.07.009

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
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.