Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives
| Autor: | Zhang, Yuanyuan, Jin, Haobo, Wang, Yanli, Li, Erjiao, Ali, Sadaqat, Fan, Xiang, Song, Yanbin, Sun, Yunxin, Sheng, Long |
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| Zdroj: | In Food Hydrocolloids January 2025 158 |
| Databáze: | ScienceDirect |
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