Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel - Concepedia

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Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel

58

Citations

44

References

2020

Year

Hui Xue, Meng Xu, Mingfu Liao, Wenxiang Luo, Guowen Zhang, Yonggang Tu, Yan Zhao

Food Hydrocolloids

Food ChemistryPhysicochemical CharacteristicsFood BiophysicsFood AnalysisIllicium Verum BraiseFood ProcessingHealth Sciences

References

	Year	Citations

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