Article Versions Notes

Zhang Z, Xiong Z, Walayat N, Lorenzo JM, Nawaz A, Xiong H. Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles. Foods. 2021; 10(9):2007. https://doi.org/10.3390/foods10092007

Zhang, Zhongli, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Asad Nawaz, and Hanguo Xiong. 2021. "Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles" Foods 10, no. 9: 2007. https://doi.org/10.3390/foods10092007

Zhang, Z., Xiong, Z., Walayat, N., Lorenzo, J. M., Nawaz, A., & Xiong, H. (2021). Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles. Foods, 10(9), 2007. https://doi.org/10.3390/foods10092007