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1 Ergebnisse
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The level of sulfate substitution of polysaccharide regulat..:
Zhang, Ting
;
Yuan, Yixin
;
Wu, Xinling
...
Food Research International. 173 (2023) - p. 113349 , 2023
Link:
https://doi.org/10.1016/j.foodres.2023.113349
RT Journal T1
The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113349&Exemplar=1&LAN=DE A1 Zhang, Ting A1 Yuan, Yixin A1 Wu, Xinling A1 Yu, Peixin A1 Ji, Jinghong A1 Chai, Jiale A1 Kumar Saini, Ramesh A1 Liu, Jingbo A1 Shang, Xiaomin PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 173 SP 113349 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113349 DO https://doi.org/10.1016/j.foodres.2023.113349 SF ELIB - SuUB Bremen
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