Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties

作者：Yali Yu, Yu Guan, Hedi Wen, Yan Zhang, Jingbo Liu, Ting Zhang · 发表于：LWT · 年份：2021 · DOI：10.1016/j.lwt.2021.112094 · 被引用次数：84 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food Chemistry and Fat Analysis