Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application

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Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

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Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion

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Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

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