Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel-Reference-Cited by-同舟云学术

Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel

Published:2021-01 Issue: Volume:110 Page:106181
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xue Hui,Xu Meng,Liao Mingfu,Luo Wenxiang,Zhang Guowen,Tu Yonggang,Zhao Yan

Funder

Key Research and Development Project of Jiangxi Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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