Order Article Reprints

Yang H, Shi Q, Wang Z, Chen X, Min F, Meng X, Tong P, Wu Y, Chen H. The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization. Foods. 2025; 14(2):219. https://doi.org/10.3390/foods14020219

Yang, Hao, Qiang Shi, Zhongliang Wang, Xiao Chen, Fangfang Min, Xuanyi Meng, Ping Tong, Yong Wu, and Hongbing Chen. 2025. "The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization" Foods 14, no. 2: 219. https://doi.org/10.3390/foods14020219

Yang, H., Shi, Q., Wang, Z., Chen, X., Min, F., Meng, X., Tong, P., Wu, Y., & Chen, H. (2025). The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization. Foods, 14(2), 219. https://doi.org/10.3390/foods14020219