Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

Published 2018 View Full Article

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Title
Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein
Authors
Keywords
Aggregation, Egg white protein, Foaming, Emulsifying, Oxidation
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 734-746
Publisher
Elsevier BV
Online
2018-08-29
DOI
10.1016/j.foodhyd.2018.08.048

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