Liu, Wenjie <br/><br/>
Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters.  [electronic resource] 

 -  Meat science  Jan 2016 
 - 67-77 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2015.08.018  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adsorption<br/>Animals<br/>Capillary Action<br/>Chickens<br/>Cooking<br/>Dietary Fats--analysis<br/>Dietary Proteins--analysis<br/>Emulsions<br/>Food Handling<br/>Food Quality<br/>Gels<br/>Hydrophobic and Hydrophilic Interactions<br/>Meat Products--analysis<br/>Microscopy, Confocal<br/>Microscopy, Electron, Scanning<br/>Microscopy, Electron, Transmission<br/>Models, Chemical<br/>Muscle Proteins--analysis<br/>Particle Size<br/>Porosity<br/>Water--analysis<br/>Whey Proteins--analysis