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Original Article
Ultrastructure of longissimus dorsi myofibrillar proteins and heat-induced gels as observed with atomic force microscopy: effects of pH values and sodium ions
Wenting Wanga Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China;b Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
, Teng Panb Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
, Yaqi Zhanga Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
, Ying Wanga Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China;b Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
, Jie Zhua Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, ChinaCorrespondence[email protected] [email protected]
View further author information
& View further author information
Dequan Zhangb Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
Pages 34-41
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Received 23 Aug 2018, Accepted 27 Dec 2018, Published online: 20 Jan 2019
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