HIGHLIGHTS
- who: ufeffXinjunufeff ufeffYaoufeff from the AandF University, China have published the research work: High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties, in the Journal: (JOURNAL)
- what: The study showed that the protein membrane containing the Transglutaminase enzyme was more uniform, smooth, and had better water resistance and thermal stability. This study provided a new idea for the comprehensive utilization of SDEW. The aim of this experiment was to investigate the effect of xanthan gum on the gel formation and properties of SDEW protein powder.
- how: The . . .
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.