Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties
| Autor: | Zhou, Bin, Li, Mengchen, Zhao, Jingyun, Rong, Yujuan, Liang, Hongshan, Li, Bin |
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| Zdroj: | In International Journal of Biological Macromolecules 30 November 2022 221:714-722 |
| Databáze: | ScienceDirect |
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