Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles
Xiao‐Na Guo, Feng Gao, Ke‐Xue Zhu
Topics & Concepts
ChewinessChemistryFood scienceGlutenEgg whiteDisulfide bondUltimate tensile strengthPea proteinBiochemistryMaterials scienceMetallurgyFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems