Foaming properties of egg white proteins affected by heat or high pressure treatment

By I. V. D. Plancken, A. Loey, M. Hendrickx. 2007

139 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/7dfde80766e5ad319782aa9ec099ac6a50cb930e