@article{WANG Yinan:32, author = {[WANG Yinan, CHENG Yuan, CHI Yujie]}, title = {Synergistic Effect of Low Ester Pectin Combined with NaCl on Gel Properties of Liquid Whole Egg}, publisher = {FOOD SCIENCE}, year = {2020}, journal = {FOOD SCIENCE}, volume = {41}, number = {4}, eid = {32}, pages = {32-40}, keywords = {liquid whole egg; NaCl; low ester pectin; gel properties}, doi = https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20181031-368 }