Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

By Xing Chen, Cong‐gui Chen, Yan-zi Zhou, Pei‐jun Li, F. Ma, T. Nishiumi, A. Suzuki. 2014

148 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/5ff4f329fb1b37136e7ed7316bb3b553dc75f74b