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Ovomucin may be the key protein involved in the early formation of egg-white thermal gel
January 2022
January 2022
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Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Lei Sha, Youling Xiong (2020)
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Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
Xin Liu, Jinqiu Wang, Qun Huang … (2020)