Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
出版年份 2021 全文链接
标题
Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
作者
关键词
Dry ball-milling, Egg white protein, Wet glycosylation, Foaming properties, Gel properties
出版物
JOURNAL OF FOOD ENGINEERING
Volume 319, Issue -, Pages 110908
出版商
Elsevier BV
发表日期
2021-11-27
DOI
10.1016/j.jfoodeng.2021.110908
参考文献
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