Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white
Jinyan Gao, Qiang Shi, Yu Ye, Yong Wu, Hongbing Chen, Ping Tong
Topics & Concepts
PasteurizationGuar gumEgg whiteXanthan gumChemistryFood scienceGuarPolysaccharideChromatographyMaterials scienceBiochemistryRheologyComposite materialProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes