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Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

Shugang Li1, Yang Huang2, Fengping An2

  • 1Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, 430068 Hubei, China.

Poultry Science
|August 14, 2018
PubMed

Keywords:
chicken egg whiteemulsifying propertiesfoaming propertiesovalbuminprotein oxidation

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