Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white
Author:
Funder
Beijing Technology and Business University
Huazhong Agricultural University
Publisher
Elsevier BV
Reference51 articles.
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4. Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk;Borcherding;LWT - Food Science and Technology,2008
5. Determination of the optimal dietary amino acid ratio based on egg quality for Japanese quail breeder;Carvalho;Agriculture-Basel,2023
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