Microstructural Modification of High-Temperature-Treated Egg White Gels by Adding Hydrocolloids to Modulate the Digestive Behavior
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Publisher
Elsevier BV
Reference23 articles.
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2. Effects of tea polyphenol and Ca(OH) 2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel;M M Ai;Food Hydrocolloids,2019
3. Effect of addition of ?-carrageenan on the mechanical and structural properties of ?-lactoglobulin gels;I Capron;Carbohydrate Polymers,1999
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