Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH

Published 2018 View Full Article

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Title
Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 261, Issue -, Pages 36-41
Publisher
Elsevier BV
Online
2018-03-21
DOI
10.1016/j.foodchem.2018.03.079

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