Effect of High-Intensity Ultrasound and Dielectric Barrier Discharge Plasma on Physicochemical Properties of Egg White Protein and Its Binary Hydrogels with Xanthan Gum

Effect of High-Intensity Ultrasound and Dielectric Barrier Discharge Plasma on Physicochemical Properties of Egg White Protein and Its Binary Hydrogels with Xanthan Gum
Conference/Journal Name
Food and Bioprocess Technology
doi
10.1007/s11947-024-03700-w
Article type
Journal
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