Effects of NaCl and tea polyphenols on rheological properties and structure of alkali-induced egg white gel

WU Tong, LIU Lili, CHENG Weiwei, DING Yue, XU Baocheng

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (23) : 194-201.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (23) : 194-201. DOI: 10.13995/j.cnki.11-1802/ts.038068

Effects of NaCl and tea polyphenols on rheological properties and structure of alkali-induced egg white gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(23): 194-201 https://doi.org/10.13995/j.cnki.11-1802/ts.038068

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