TY  - GEN
AU  - Liu,Wenjie
AU  - Lanier,Tyre C
AU  - Osborne,Jason A
TI  - Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters
SN  - 1873-4138
PY  - 2016///0906
KW  - Adsorption
KW  - Animals
KW  - Capillary Action
KW  - Chickens
KW  - Cooking
KW  - Dietary Fats
KW  - analysis
KW  - Dietary Proteins
KW  - Emulsions
KW  - Food Handling
KW  - Food Quality
KW  - Gels
KW  - Hydrophobic and Hydrophilic Interactions
KW  - Meat Products
KW  - Microscopy, Confocal
KW  - Microscopy, Electron, Scanning
KW  - Microscopy, Electron, Transmission
KW  - Models, Chemical
KW  - Muscle Proteins
KW  - Particle Size
KW  - Porosity
KW  - Water
KW  - Whey Proteins
N1  - Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S
UR  - https://doi.org/10.1016/j.meatsci.2015.08.018
ER  -