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Items: 2

1.

High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions.

Li R, He Q, Rong L, Lin Y, Jia N, Shao J, Liu D.

J Food Sci. 2019 May;84(5):1113-1121. doi: 10.1111/1750-3841.14502. Epub 2019 Apr 22.

PMID:
31009553
2.

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification.

Jia N, Wang L, Shao J, Liu D, Kong B.

Meat Sci. 2017 May;127:45-50. doi: 10.1016/j.meatsci.2017.01.004. Epub 2017 Jan 16.

PMID:
28119227

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