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water binding

Interacting selectively and non-covalently with water (H2O). [GOC:ai]
National Institutes of Health

Papers overview

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2019
2019
&NA; The muscle syndrome woody breast (WB) impairs quality of chicken fillets and is a challenge to the poultry meat industry… Expand
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2019
2019
Present investigation was aimed to characterize the influence of alkali treatment on physicochemical, pasting, morphological and… Expand
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Highly Cited
2016
Highly Cited
2016
Bacterial cellulose (BC) exhibits unique properties including high mechanical strength and high crystallinity. Improvement in the… Expand
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2016
2016
The evaluation of water binding free energies around solute molecules is important for the thermodynamic characterization of… Expand
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2010
2010
This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were… Expand
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2005
2005
The use of microwave heating to prepare very rapidly cassava starch succinates with high viscosity is described. A response… Expand
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2003
2003
The combined influence of quantity and timing of water/sodium chloride/phosphate addition on quality characteristics of beef… Expand
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2001
2001
The effect of Lactobacillus acidophilus and Streptococcus faecium bacteria on selected blood and meat indicators of broiler… Expand
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1993
1993
The quality of pork is dependent on animal genotype, pre-slaughter handling, processing, maturation, and storage. We investigated… Expand
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1983
1983
The water binding capacity of porcine periodontal ligament samples was measured using the method of thermocouple psychrometry… Expand
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