Gelling Properties of Potato Protein-Egg White Mixtures
LIU Xinshuo, LIU Qiannan, LIU Wei, XU Fen, ZHANG Liang, HU Honghai
(Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
LIU Xinshuo, LIU Qiannan, LIU Wei, XU Fen, ZHANG Liang, HU Honghai. Gelling Properties of Potato Protein-Egg White Mixtures[J]. FOOD SCIENCE, 2022, 43(2): 34-40.