Effect of pH shift on glycosylation to improve egg white emulsification

WEI Haiyan, TANG Lingkui, LONG Tingting, LUO Yimeng, GONG Jiarui, LUO Qi, YE Silun, LIU Junfeng, YE Jinsong

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 186-191.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 186-191. DOI: 10.13995/j.cnki.11-1802/ts.040332

Effect of pH shift on glycosylation to improve egg white emulsification

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(10): 186-191 https://doi.org/10.13995/j.cnki.11-1802/ts.040332

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