Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability

作者：Yali Yu, Yu Guan, Jingbo Liu, Hedi Wen, Yiding Yu, Ting Zhang · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.107071 · 被引用次数：124 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food composition and properties