Article Versions Notes

Gong S, Shi X, Zheng J, Dai R, Li J, Xu G, Li X. Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism. Foods. 2022; 11(14):2119. https://doi.org/10.3390/foods11142119

Gong, Sijia, Xuefeng Shi, Jiangxia Zheng, Ruitong Dai, Junying Li, Guiyun Xu, and Xingmin Li. 2022. "Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism" Foods 11, no. 14: 2119. https://doi.org/10.3390/foods11142119

Gong, S., Shi, X., Zheng, J., Dai, R., Li, J., Xu, G., & Li, X. (2022). Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism. Foods, 11(14), 2119. https://doi.org/10.3390/foods11142119