Enhancing Foaming Properties of Ovalbumin by Enzymatic Modification
HUANG Qun1, YANG Wan-gen1, JIN Yong-guo2, CHEN Hong-jie2, ZHAO Hui-yun1
1. Institute of Food Science, Jishou University, Jishou 416000, China;
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China