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Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake |
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Titel: |
Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake |
Auteur: |
Xiao, Bowen Hua, Shihui Han, Siyao Zhang, Huajiang Zhang, Wentao Xia, Ning Yang, Fuming Chuang, Rui Ghamry, Mohamed Rayan, Ahmed M. |
Verschenen in: |
Food research international |
Paginering: |
Jaargang 211 () nr. C pagina's p. |
Jaar: |
2025 |
Inhoud: |
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Uitgever: |
Published by Elsevier B.V. |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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