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Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins

Xiang Duan1, Junyi Li1, Qinjun Zhang1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Food Chemistry
|March 21, 2017
PubMed

Keywords:
Albumen proteinsFoamabilityFreeze-thawStructural characteristics

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