Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
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Title
Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 134, Issue -, Pages 108031
Publisher
Elsevier BV
Online
2022-08-05
DOI
10.1016/j.foodhyd.2022.108031
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