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Modification methods and applications of egg protein gel properties: A review.
Lv, Xiaohui; Huang, Xi; Ma, Bin; Chen, Yue; Batool, Zahra; Fu, Xing; Jin, Yongguo.
Afiliación
  • Lv X; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China.
  • Huang X; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China.
  • Ma B; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China.
  • Chen Y; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China.
  • Batool Z; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China.
  • Fu X; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China.
  • Jin Y; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China.
Compr Rev Food Sci Food Saf ; 21(3): 2233-2252, 2022 05.
Article en En | MEDLINE | ID: mdl-35293118
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Proteínas del Huevo Tipo de estudio: Guideline Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Proteínas del Huevo Tipo de estudio: Guideline Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article