Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
Article in Food Chemistry (October 2023)
The most recent citing publications are shown below. View all 7 publications that cite this research output on Dimensions.
Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
Article in Food Hydrocolloids (January 2023)
Solid Phase Peptide Synthesis on Chitosan Thin Films
Article in Biomacromolecules (January 2022)