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Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels

Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels

Babaei, Jamal; Khodaiyan, Faramarz; Mohammadian, Mehdi
  • 期刊名称International Journal of Biological Macromolecules
  • 作者Babaei, Jamal; Khodaiyan, Faramarz; Mohammadian, Mehdi
  • 卷第128卷
  • 印刷ISSN0141-8130
  • 文件大小1152.80KB
  • 发表时间2019-05
  • DOI10.1016/j.ijbiomac.2019.01.116
  • 页码94-100
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