Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study
作者： Iesel Van der Plancken , Ann Van Loey , Marc E. Hendrickx
DOI: 10.1016/J.JFOODENG.2005.04.019
关键词:
摘要: … the heat-treatment and the thermal analysis were performed on highly concentrated egg white samples (72.3 mg protein/… heat due to protein aggregation can by no means be excluded. …
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