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	1.	Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification. [electronic resource] by Xiong, Guoyuan Han, Minyi Kang, Zhuangli Zhao, Yingying Xu, Xinglian Zhu, Yingying Producer: 20160701 In: Food chemistry vol. 196 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein. [electronic resource] by Wang, Chunyan Wang, Jianan Zhu, Dongyang Hu, Shengjie Kang, Zhuangli Ma, Hanjun Publication details: Journal of food science and technology Apr 2020 In: Journal of food science and technology vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage. [electronic resource] by Feng, Li Qiao, Yan Zou, Yufeng Huang, Ming Kang, Zhuangli Zhou, Guanghong Producer: 20150115 In: Meat science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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