Physicochemical and functional properties of Chinese soft-shell turtle ( Pelodiscus sinensis ) egg
Author:
Funder
National Science Council in Taiwan
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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2. A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein;International Journal of Biological Macromolecules;2023-08
3. Cross-Linking of White Proteins in Soft-Shell Turtle Eggs Using Transglutaminase, Reductant, and Thermal Pretreatment;Processes;2023-06-27
4. Lipid profiles of Chinese soft-shell turtle eggs (Pelodiscus sinensis);Journal of Food Composition and Analysis;2020-12
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