CyTA - Journal of Food
Volume 13, 2015 - Issue 4
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Articles
Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties
Los efectos de la interacción entre la proteína miofibrilar y aislados proteicos de soja inducidos con calor en las propiedades del gel
Zhongjiang WangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
, Jing LiangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
, Lianzhou JiangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
, Yang LiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaCorrespondence[email protected]
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Jing WangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
, Hui ZhangRural Technology Development Center, Beijing100045, ChinaView further author information
, Dan LiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
, Feifei HanCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
, Qiuhui LiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
, Rui WangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
, Baokun QiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
& Xiaonan SuiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information
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Pages 527-534
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Received 21 Nov 2014, Accepted 19 Jan 2015, Published online: 20 Mar 2015
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