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The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces.
Zhang, Ting; Yuan, Yixin; Wu, Xinling; Yu, Peixin; Ji, Jinghong; Chai, Jiale; Kumar Saini, Ramesh; Liu, Jingbo; Shang, Xiaomin.
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  • Zhang T; Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
  • Yuan Y; Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
  • Wu X; Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
  • Yu P; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
  • Ji J; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
  • Chai J; Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
  • Kumar Saini R; Department of Crop Science, Konkuk University, Seoul 143-701, Republic of Korea.
  • Liu J; Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
  • Shang X; Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China. Electronic address: xmshang@jlu.edu.cn.
Food Res Int ; 173(Pt 1): 113349, 2023 11.
Article en En | MEDLINE | ID: mdl-37803654
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Sulfatos / Proteínas del Huevo Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Sulfatos / Proteínas del Huevo Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article Pais de publicación: Canadá