Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins - Concepedia

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Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins

21

Citations

40

References

2023

Year

Zicong Wan, Nan Xiao, Shanguang Guo, Xingguo Tian, Minmin Ai

Food Hydrocolloids

Food ChemistryTea PolyphenolsPolyphenolicsBiochemistryNatural SciencesEgg White ProteinsProtein EngineeringGelation BehaviorBiomolecular Engineering

References

	Year	Citations

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