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Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate
 
 

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Journal: Foods, 2022
Volume: 11
Number: 1326

Article: Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion
Authors: by Jianchao Li, Zongyun Yang, Zhen Li, Ling Wu, Juan Shen, Jinhua Wang and Peng Wang
Link: https://www.mdpi.com/2304-8158/11/9/1326

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