# Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

> Research article (CyTA - Journal of Food, 2015) · cited 16× · AI/ML

**Wikidata**: [openalex:W1618146647](https://www.wikidata.org/wiki/openalex:W1618146647)  
**Source**: https://4ort.xyz/entity/effects-of-nacl-on-water-characteristics-of-heat-induced-gels-made-from-chicken-breast-proteins-treated-by-isoelectric-s