Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating

2021 ◽  
Author(s):  
Felix-Alexander Katz ◽  
Lutz Grossmann ◽  
Christian Gerhards ◽  
Jochen Weiss

Meat protein gels are present in a variety of foods and are frequently filled with fat particles.


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2020 ◽  
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Vol 14 ◽  
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G ROBERTHORTON
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1978 ◽  
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CICTP 2020 ◽  
2020 ◽  
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KM. MEENU ◽  
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