Effects of strong alkali treatment on the physicochemical...

Food Chemistry 2020 / 05 Vol. 311

Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules

Yang, Yuan, Zhao, Yan, Xu, Mingsheng, Yao, Yao, Wu, Na, Du, Huaying, Tu, Yonggang
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Volume:
311
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125998
Date:
May, 2020
File:
PDF, 3.05 MB
2020
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