Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging

标题
Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging
作者
关键词
Egg white protein, κ-Carrageenan, Composite film, Formation mechanism, Oil packaging
出版物
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105780
出版商
Elsevier BV
发表日期
2020-02-21
DOI
10.1016/j.foodhyd.2020.105780

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