Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating
Keyword(s):
Meat protein gels are present in a variety of foods and are frequently filled with fat particles.
2012 ◽
Vol 14
◽
pp. 31-37
◽
Keyword(s):
1984 ◽
Vol 127
(1-3)
◽
pp. 388-388
◽
1990 ◽
Vol 137
(3)
◽
pp. 155
◽
2005 ◽
Vol 125
◽
pp. 309-311
◽
Keyword(s):
1978 ◽
Vol 39
(C6)
◽
pp. C6-978-C6-979
◽