Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates

W Zou, FK Mourad, X Zhang, DU Ahn, Z Cai, Y Jin - Food Hydrocolloids, 2020 - Elsevier
Ovalbumin (OVA) is the most abundant protein in egg white, but its application in food
processing was limited because of its poor functional properties near isoelectric point. In this …
被引用次数：65 相关文章

Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates.

W Zou, FK Mourad, X Zhang, DU Ahn, Z Cai, Y Jin - 2020 - cabidigitallibrary.org
Ovalbumin (OVA) is the most abundant protein in egg white, but its application in food
processing was limited because of its poor functional properties near isoelectric point. In this …

[引用][C] Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates

W Zou, FK Mourad, X Zhang, DU Ahn, Z Cai, Y Jin - 2020