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Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
Tang, Honggang; Tan, Lulan; Chen, Yifan; Zhang, Jin; Li, Huanhuan; Chen, Lihong.
Afiliação
  • Tang H; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.
  • Tan L; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.
  • Chen Y; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.
  • Zhang J; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.
  • Li H; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.
  • Chen L; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.
J Sci Food Agric ; 101(4): 1389-1395, 2021 Mar 15.
Article em En | MEDLINE | ID: mdl-32835415
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carragenina / Clara de Ovo Limite: Animals Idioma: En Revista: J Sci Food Agric Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carragenina / Clara de Ovo Limite: Animals Idioma: En Revista: J Sci Food Agric Ano de publicação: 2021 Tipo de documento: Article