Effects of Different Processing Methods on the Immunogenicity and Structure of Egg White Protein
WANG Chen, MA Yanqiu, ZHANG Zixiang, ZHANG Longyuan, CHI Yujie, CHI Yuan
(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. College of Engineering, Northeast Agricultural University, Harbin 150030, China)
WANG Chen, MA Yanqiu, ZHANG Zixiang, ZHANG Longyuan, CHI Yujie, CHI Yuan. Effects of Different Processing Methods on the Immunogenicity and Structure of Egg White Protein[J]. FOOD SCIENCE, 2022, 43(15): 93-100.