Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties
出版年份 2021 全文链接
标题
Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties
作者
关键词
Egg white protein, Sulfated polysaccharide, Gelation, Digestion
出版物
FOOD HYDROCOLLOIDS
Volume 122, Issue -, Pages 107094
出版商
Elsevier BV
发表日期
2021-08-11
DOI
10.1016/j.foodhyd.2021.107094
参考文献
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