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Mechanism of ultrasonic enhancement of the gelling properti..:
Ji'en Tan
;
Wei Qiu
;
Na Wu
...
http://www.sciencedirect.com/science/article/pii/S2590157524000385. , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101151
RT Journal T1 <Title>Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:7c3bd32c05e4496d9e07dacae51d84fe&Exemplar=1&LAN=DE A1 Ji'en Tan A1 Wei Qiu A1 Na Wu A1 Lilan Xu A1 Shuping Chen A1 Yao Yao A1 Mingsheng Xu A1 Yan Zhao A1 Yonggang Tu PB Elsevier YR 2024 K1 Ovalbumin K1 Ultrasound treatment K1 Salted egg white K1 Hybrid gel K1 Gelling properties K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157524000385 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101151 DO https://doi.org/10.1016/j.fochx.2024.101151 SF ELIB - SuUB Bremen
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