Publication | Closed Access
Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties
90
Citations
35
References
2023
Year
Protein ChemistryBiochemistryProtein FoldingEgg White ProteinsEnzymatic HydrolysisProtein RefoldingFoamBiomolecular EngineeringPhysicochemical Properties
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