# Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems

> Research article (Food Hydrocolloids, 2017) · cited 25× · AI/ML

**Wikidata**: [openalex:W2769107762](https://www.wikidata.org/wiki/openalex:W2769107762)  
**Source**: https://4ort.xyz/entity/dynamic-rheology-microstructure-and-texture-properties-of-model-porcine-meat-batter-as-affected-by-different-cold-set-bi