Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
Qian, Shuyi; Li, Xia; Wang, Hanget al.
2019 • In Journal of Food Engineering, 261, p. 140-149
Wang, Hang; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Mehmood, Waris; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Zhong, Ming; Changhong Meiling Company Limited, Hefei, 230051, China
Zhang, Chunhui; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
Publication date :
2019
Journal title :
Journal of Food Engineering
ISSN :
0260-8774
Publisher :
Elsevier Ltd, Netherlands
Volume :
261
Pages :
140-149
Peer reviewed :
Peer Reviewed verified by ORBi
Funders :
NSCF - National Natural Science Foundation of China [CN]
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