Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder - Concepedia

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Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

125

Citations

36

References

2018

Year

Peishan Li, Zhuo Sun, Meihu Ma, Yongguo Jin, Long Sheng

Microwave-assisted Phosphorylation ModificationProtein EngineeringFood EngineeringEgg White PowderFoamMicrowave SynthesisBiophysicsBiomolecular Engineering

References

	Year	Citations

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