A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white

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Ovomucin may be the key protein involved in the early formation of egg-white thermal gel

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Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils

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