Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure
Long Sheng, Qiao Liu, Wanyi Dong +1
Food Chemistry
Proteins in Food Systems
Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance
An-Qi Bi, Xianbing Xu, Yu Guo +3
Food Chemistry
Proteins in Food Systems