Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels

Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field

Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study