Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
Authors
Keywords
Chicken egg white, Heat-induced gel, Gel texture properties, Gel microstructure, Quantitative proteomics
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