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Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white.
Xue, Hui; Xu, Meng; Zhang, Guowen; Feng, Feng; Wang, Yuting; Cao, Danhui; Tu, Yonggang; Zhao, Yan.
Afiliación
  • Xue H; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.
  • Xu M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
  • Zhang G; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.
  • Feng F; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
  • Wang Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
  • Cao D; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.
  • Tu Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
  • Zhao Y; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.
J Food Sci ; 86(10): 4262-4274, 2021 Oct.
Article en En | MEDLINE | ID: mdl-34564852
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Proteínas en la Dieta / Clara de Huevo / Polifenoles Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Proteínas en la Dieta / Clara de Huevo / Polifenoles Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article País de afiliación: China