High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing <i>Artemisia sphaerocephala</i> Krasch gum.

Food Chem X · 2022 · PMC9092500 · PMID 35571334

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showed a trendno p-value reported

Then, the MP-AG gels showed a trend of increasing first and then decreasing with the increasing pressure from 100 to 400 MPa.

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