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Journal: Foods, 2022
Volume: 11
Number: 2119
2119
Article: Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism
Authors: by Sijia Gong, Xuefeng Shi, Jiangxia Zheng, Ruitong Dai, Junying Li, Guiyun Xu and Xingmin Li
Link: https://www.mdpi.com/2304-8158/11/14/2119

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