Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
10.1016/j.foodchem.2021.129972
Saved in:
| Main Authors: | , , , |
|---|---|
| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
ELSEVIER SCI LTD
2021
|
| Subjects: | |
| Online Access: | https://scholarbank.nus.edu.sg/handle/10635/196111 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | National University of Singapore |
| Language: | English |