Effect of tea polyphenols synergizing with calcium ions on properties of egg white gel microparticle stabilized emulsion

WU Miaomiao, GUO Shanguang, XIAO Nan, AI Minmin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 141-148.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 141-148. DOI: 10.13995/j.cnki.11-1802/ts.043659

Effect of tea polyphenols synergizing with calcium ions on properties of egg white gel microparticle stabilized emulsion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(8): 141-148 https://doi.org/10.13995/j.cnki.11-1802/ts.043659

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