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Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology
The purpose of this study was to establish optimal conditions for microwave-assisted phosphorylation modification of egg white. Response surface methodology was used to model and optimize the degree of phosphorylation, solubility, foaming ability, and foaming stability of egg white powder. The conce...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8914005/ https://www.ncbi.nlm.nih.gov/pubmed/31376281 http://dx.doi.org/10.3382/ps/pez424 |