Work

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

Year: 2016

Type: article

Source: Ultrasonics Sonochemistry

DOI: 10.1016/j.ultsonch.2016.08.008

Authors: Ziye Zhang, Joe M. Regenstein, Peng Zhou, Yuling Yang

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Cornell University, New York State College of Agriculture & Life Sciences, Nanjing University of Finance and Economics

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

OpenAlex ID: W2501639505

FWCI: 17.48

Cites: 51

Cited by: 375

Related to: 10