Interactions and emulsifying properties of ovalbumin with...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 09 Vol. 95

Interactions and emulsifying properties of ovalbumin with tannic acid

Chen, Yang, Hu, Jie, Yi, Xiangzhou, Ding, Baomiao, Sun, Weiqing, Yan, Fengwei, Wei, Shudong, Li, Zhenshun
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Volume:
95
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.04.088
Date:
September, 2018
File:
PDF, 972 KB
english, 2018
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