Comparative Effects of Ultra-high Pressure and Pasteurization on Structure and Foaming Properties of Egg White Protein
ZHANG Gensheng, LIU Xinci, YUE Xiaoxia, DING Yidan, ZHAO Chenmeihui, GOU Fengqi, LÜ Yunxiong
FOOD SCIENCE . 2022, (1): 119 -126 .  DOI: 10.7506/spkx1002-6630-20201130-307