HIGHLIGHTS
- who: Sijia Gong and colleagues from the College of Animal Science and Technology, China Agricultural University, Beijing, China have published the Article: Effect of Xanthan Gum, Kappa-Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 23/06/2022
- what: This study evaluated the effects of three polysaccharides (XG) kappacarrageenan (CA) and guar (GG) on the foaming and emulsifying properties of egg white liquid (EWL) and explored the intermolecular interactions and aggregation states in the initial polysaccharide . . .
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