Dense Phase Carbon Dioxide Combined with Mild Heating Induced Myosin Denaturation, Texture Improvement and Gel Properties of Sausage
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DOI: 10.1111/jfpe.12404
Abstract: Abstract The aim of this study was to investigate the influence of dense phase carbon dioxide (DPCD) combined with mild heating on gel properties and its relationship to denaturation of sausage protein. The results showed… read more here.
Keywords: combined mild; mild heating; dpcd combined; denaturation ... See more keywords