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- W2391715538 abstract "The effect of the protein concentration,pH,temperature,sodium chloride,sucrose and soluble starch on the emulsification and emulsion stability of the egg white protein was studied.The results showed that adding sugar and starch,increasing the protein concentration can increase protein emulsification and emulsion stability.When increasing sodium chloride concentration,temperature and pH,protein emulsification and emulsion stability was increased first and then decreased.These results provide the theory for the development and usage of egg white protein." @default.
- W2391715538 created "2016-06-24" @default.
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- W2391715538 date "2010-01-01" @default.
- W2391715538 modified "2023-09-26" @default.
- W2391715538 title "Effect of medium on the emulsification and emulsion stability of the egg white protein" @default.
- W2391715538 hasPublicationYear "2010" @default.
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