Effect of Ultrasonic Treatment on Protein Structure and Physicochemical and Foaming Properties of Liquid Egg White
LI Gongzhong, ZHAO Ying, WANG Juntong, CHI Yujie
FOOD SCIENCE . 2019, (9): 68 -75 .  DOI: 10.7506/spkx1002-6630-20180419-248