Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass

Published 2019 View Full Article

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Title
Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 96, Issue -, Pages 224-230
Publisher
Elsevier BV
Online
2019-05-19
DOI
10.1016/j.foodhyd.2019.05.029

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