Article Versions Notes

Pan N, Wan W, Du X, Kong B, Liu Q, Lv H, Xia X, Li F. Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles. Foods. 2022; 11(1):44. https://doi.org/10.3390/foods11010044

Pan, Nan, Wei Wan, Xin Du, Baohua Kong, Qian Liu, Hong Lv, Xiufang Xia, and Fangfei Li. 2022. "Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles" Foods 11, no. 1: 44. https://doi.org/10.3390/foods11010044

Pan, N., Wan, W., Du, X., Kong, B., Liu, Q., Lv, H., Xia, X., & Li, F. (2022). Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles. Foods, 11(1), 44. https://doi.org/10.3390/foods11010044