Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide

Published 2019 View Full Article

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Title
Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 99, Issue -, Pages 105356
Publisher
Elsevier BV
Online
2019-09-03
DOI
10.1016/j.foodhyd.2019.105356

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