HIGHLIGHTS
- who: Huiyong Wang and collaborators from the (UNIVERSITY) have published the research work: Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
- what: The aim of this study is to investigate the effects of heating treatments conditions (at 55-67 u25e6 C for 0-10 min) on the emulsification foaming activity and rheological properties of LWE. The results of this study provide the change in rules of L the authors under different heating treatment conditions and provide theoretical guidance . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.