Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition
Creators
- 1. University of Maryland College of Agriculture and Natural Resources
- 2. University of Tehran
Publication Details
Journal article
Persistent Identifiers
MAGID
2970780695
DOI
10.1016/j.foodhyd.2019.105337
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Funding
University of Tehran
References
Alting . Number of thiol groups rather than the size of the aggregates determine...
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Babaei . Effects of enriching with gellan gum on the structural, functional, and...
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Svanberg . Design of microcapsules with bilberry seed oil, cold-set whey protein...
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Abaee . Whey and soy protein-based hydrogels and nano-hydrogels as bioactive del...
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Panozzo . Effect of high pressure homogenisation on microbial inactivation, prot...
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