Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels
| Autor: | Tan, Ji'en, Qiu, Wei, Wu, Na, Xu, Lilan, Chen, Shuping, Yao, Yao, Xu, Mingsheng, Zhao, Yan, Tu, Yonggang |
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| Zdroj: | In Food Chemistry: X 30 March 2024 21 |
| Databáze: | ScienceDirect |
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