Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions - Concepedia

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Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

133

Citations

52

References

2019

Year

Long Sheng, Siqi Ye, Ke Han, Guilan Zhu, Meihu Ma, Zhaoxia Cai

Food Hydrocolloids

BiochemistryProtein FoldingNatural SciencesFood BiophysicsProtein EngineeringWet-heating ConditionsSoft MatterMedicineFoamBiophysics

References

	Year	Citations

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