Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism
出版年份 2021 全文链接
标题
Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism
作者
关键词
Ovalbumin, Ions, Foaming properties, Structure characteristics, Rheological properties
出版物
FOOD HYDROCOLLOIDS
Volume 124, Issue -, Pages 107221
出版商
Elsevier BV
发表日期
2021-09-28
DOI
10.1016/j.foodhyd.2021.107221
参考文献
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