Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
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3. Immobilization and stabilization of different beta-glucosidases using the glutaraldehyde chemistry: Optimal protocol depends on the enzyme;de Andrades;International Journal of Biological Macromolecules,2019
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