The molecular mechanism of electrical stimulation on enhancing the foaming properties of egg white liquid

作者：Enyue Zhao, Chan Li, Jing Yuan, Keshan Wang, Jingchun Ma, Ying Zhou, Qiujin Zhu, Xiaoli Liu, Xiaoli Liu, Yongguo Jin, Yuanyuan Liu · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.111010 · 被引用次数：11 · 研究领域：Proteins in Food Systems、Magnetic and Electromagnetic Effects、Seed Germination and Physiology