Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation
出版年份 2023 全文链接
标题
Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 143, Issue -, Pages 108853
出版商
Elsevier BV
发表日期
2023-05-03
DOI
10.1016/j.foodhyd.2023.108853
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