Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white

作者：Xiang Fan, Qi Wang, Haobo Jin, Haobo Jin, Yuanyuan Zhang, Yaqin Yang, Zhe Li, Guofeng Jin, Long Sheng · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.138881 · 被引用次数：34 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Polysaccharides Composition and Applications