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Effect of Soy Lecithin Concentration on Physiochemical Properties and Rehydration Behavior of Egg White Protein Powder: Role of Dry and Wet Mixing

Ting Zhang,Yi Yang,Min Zhang,Hongyu Jiang,Zhaohui Yan,Jingbo Liu,Xuanting Liu

Journal of Food Engineering（2022）

引用 8|浏览7
关键词
Egg white protein powder,Wettability,Dispersibility,Soy lecithin,Mixing methods
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