Synergistic effects of sugar beet pectin and laccase on gel properties of egg white
It is of great significance to improve the gel properties of egg white for their related products. This goal was accomplished by investigating the gel properties of egg white via interacting with pectin and laccase, and revealing their mechanisms. Results showed that 0.06% sugar beet pectin (SBP) an...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Tsinghua University Press
2023-03-01
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| Serier: | Food Science of Animal Products |
| Fag: | |
| Online adgang: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240003 |
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