Gelatin as texture modifier and porogen in egg white hydrogel

Published 2018 View Full Article

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Title
Gelatin as texture modifier and porogen in egg white hydrogel
Authors
Keywords
Egg white, Gelatin, Composite gel, Porogen leaching, Porous hydrogel
Journal
FOOD CHEMISTRY
Volume 270, Issue -, Pages 189-195
Publisher
Elsevier BV
Online
2018-07-18
DOI
10.1016/j.foodchem.2018.07.109

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