Effects of Microfluidization on Particle Size and Rheological Properties of Egg White Proteins Solution
TU Zong-Cai, WANG Hui, LIU Cheng-Mei, RUAN Rong-Sheng, ZHANG Xue-Chun, WANG Jing-Qin
FOOD SCIENCE . 2007, (6): 27 -29 .