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1 Ergebnisse
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Adsorption and foaming properties of edible egg yolk peptid..:
Xu, Mengyue
;
Du, Zhenya
;
Liang, Huanyin
...
Current Research in Food Science. 4 (2021) - p. 270-278 , 2021
Link:
https://doi.org/10.1016/j.crfs.2021.04.002
RT Journal T1
Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.crfs.2021.04.002&Exemplar=1&LAN=DE A1 Xu, Mengyue A1 Du, Zhenya A1 Liang, Huanyin A1 Yang, Yunyi A1 Li, Qing A1 Wan, Zhili A1 Yang, Xiaoquan PB Elsevier BV YR 2021 SN 2665-9271 JF Current Research in Food Science VO 4 SP 270 OP 278 LK http://dx.doi.org/https://doi.org/10.1016/j.crfs.2021.04.002 DO https://doi.org/10.1016/j.crfs.2021.04.002 SF ELIB - SuUB Bremen
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