Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar proteinMangang Wu, Hai Yu, Jiahao Wang et al.|International Journal of Food Properties|2019Cited by 73
Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gelMangang Wu, Hai Yu, Jiahao Wang et al.|Journal of the Science of Food and Agriculture|2019Cited by 54