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蛋清蛋白凝胶特性研究进展

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Food Reviews International Pub Date : 2023-11-16 DOI:10.1080/87559129.2023.2279587
Saeed Mirarab Razi, Hadiseh Bagheri, Mehdi Mohammadian, Vahid Mirarab-Razi, Ali Rashidinejad
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引用次数: 0

摘要

蛋清蛋白(EWPs)由于其独特的功能特性，包括胶凝、起泡和乳化，在食品工业中是有价值的成分。EWPs的凝胶特性是p。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Gelation Properties of Egg White Proteins: A Review
Egg white proteins (EWPs) are valuable ingredients in the food industry due to their unique functional properties, including gelling, foaming, and emulsifying. The gelation properties of EWPs are p...
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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