各种蛋白质或基于蛋白质的粉末添加对蛋白和蛋黄凝胶质构特性的比较研究

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yan Dai, Guo-Xing Cai, Yu Liang, Zi-Ying He, Ying Zhang, Chun-Hong Li, Hai-Jun Chang
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Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels
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来源期刊
International Journal of Food Properties
International Journal of Food Properties 工程技术-食品科技
CiteScore
5.20
自引率
3.40%
发文量
167
审稿时长
4.3 months
期刊介绍: The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
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