Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast
Ke Wang(Shandong Agricultural University), He Huang(New Hope Liuhe (China)), Harvey Ho(University of Auckland), Ming Huang(Tianjin University of Traditional Chinese Medicine), Yan Li(Hebei General Hospital), Xinglian Xu(Nanjing Agricultural University), Changming Qiao, Jingxin Sun(Ministry of Agriculture and Rural Affairs), Bin Pang(Qingdao Agricultural University)
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