Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessmentDan Xu, Raffaele Mezzenga, Adrian Molière et al.|Nature Communications|2023Cited by 129
Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gelMeijuan Lan, Xia Zhang, Lin Li et al.|LWT|2021Cited by 32