Effect of modified egg white powder on the properties of angel cakes
Tingting Tang, WU Shao-fu, Shuaishuai Tang, Nanhai Xiao, Leiyan Wu, Yonggang Tu, Mingsheng Xu
Topics & Concepts
MicrostructureViscosityEgg whiteSurface tensionChemistryMaterials scienceFood scienceComposite materialThermodynamicsPhysicsProteins in Food SystemsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides