Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis-Reference-Cited by-同舟云学术

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Published:2020-09 Issue: Volume:106 Page:105873
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Xin,Wang Jinqiu,Huang Qun,Cheng Lei,Gan Renyou,Liu Lili,Wu Di,Li Hanmei,Peng Lianxin,Geng Fang

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Beijing Advanced Innovation Center for Food Nutrition and Human Health

Key Laboratory of Coarse Cereal Processing

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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