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Journal: Foods, 2024
Volume: 13
Number: 1822
1822
Article: Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products
Authors: by Qianwen Zhao, Cheng Lu, Cuihua Chang, Luping Gu, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Yanjun Yang and Yujie Su
Link: https://www.mdpi.com/2304-8158/13/12/1822

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