Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

Publication date: Available online 30 April 2021Source: Food HydrocolloidsAuthor(s): Qiannan Zhao, Lixian Ding, Minquan Xia, Xi Huang, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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