Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

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Title
Characteristics and emulsifying properties of acid and acid-heat induced egg white protein
Authors
Keywords
Egg white, Acid-heat induced, Physicochemical characteristics, Structure, Emulsifying properties
Journal
FOOD HYDROCOLLOIDS
Volume 54, Issue -, Pages 342-350
Publisher
Elsevier BV
Online
2015-10-31
DOI
10.1016/j.foodhyd.2015.09.026

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