Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins

标题
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins
作者
关键词
Albumen proteins, Freeze-thaw, Structural characteristics, Foamability
出版物
FOOD CHEMISTRY
Volume 228, Issue -, Pages 243-248
出版商
Elsevier BV
发表日期
2017-02-04
DOI
10.1016/j.foodchem.2017.02.005

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