Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure
| Autor: | Xin, Xiaojuan, Qiu, Wei, Xue, Hui, Zhang, Guowen, Hu, Hui, Zhao, Yan, Tu, Yonggang |
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| Zdroj: | In Ultrasonics Sonochemistry July 2023 97 |
| Databáze: | ScienceDirect |
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