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Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum

Food ChemistryFood ColloidEngineeringBiochemistryFood AnalysisBiotechnologyEmulsification PropertiesFood EngineeringFood ProcessingEgg White ProteinThermal StabilityFood TechnologyBiomolecular EngineeringHealth Sciences