Work

Gelatin as texture modifier and porogen in egg white hydrogel

Year: 2018

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2018.07.109

Authors: Jamal Babaei, Mehdi Mohammadian, Ashkan Madadlou

Institutions: University of Tehran, Institut Agro Rennes-Angers, Science et Technologie du Lait et de l'Oeuf

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2884604101

FWCI: 4.616

Cites: 39

Cited by: 94

Related to: 10