Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment

Published 2020 View Full Article

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Title
Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment
Authors
Keywords
Supercritical carbon dioxide, Foaming properties, Egg white, Structure
Journal
FOOD CHEMISTRY
Volume 317, Issue -, Pages 126349
Publisher
Elsevier BV
Online
2020-02-04
DOI
10.1016/j.foodchem.2020.126349

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