Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
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1. Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications;Comprehensive Reviews in Food Science and Food Safety;2024-09
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