Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation

Published 2017 View Full Article

Authors

Keywords

Egg white protein (EWP), Quality characteristics, Electron beam irradiation (EBI), Structure changes

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 77, Issue -, Pages 134-141

Publisher

Elsevier BV

Online

2016-11-13

DOI

10.1016/j.lwt.2016.11.025

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