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Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications
鸡蛋蛋白的乳化性能:影响因素、改性技术及应用
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期刊:Comprehensive Reviews in Food Science and Food Safety 作者:Yujuan Tian; Xiaohui Lv; Deog‐Hwan Oh; Jihan Mohamed Kassem; Mohamed Salama; Xing Fu 出版日期:2024 |
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