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Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins.
Gels. 2022 Oct 6;8(10):633. doi: 10.3390/gels8100633.
Gels. 2022.
PMID: 36286134
Free PMC article.
The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters.
Zhu X, Tan B, Li K, Liu S, Gu Y, Xia T, Bai Y, Wang P, Wang R.
Zhu X, et al.
Foods. 2022 May 30;11(11):1620. doi: 10.3390/foods11111620.
Foods. 2022.
PMID: 35681371
Free PMC article.
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Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate.
Zhu X, Zhang J, Liu S, Gu Y, Yu X, Gao F, Wang R.
Zhu X, et al.
Foods. 2022 Apr 3;11(7):1040. doi: 10.3390/foods11071040.
Foods. 2022.
PMID: 35407127
Free PMC article.
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