Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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2. Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition;Alavi;Food Hydrocolloids,2020
3. Comparison of ozonation and electro-fenton processes for sodium azide removal in medical laboratory wastewater by using central composite design;Basturk;Separation Science and Technology,2021
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