Work

Gelation Properties of Egg White Proteins: A Review

Year: 2023

Type: article

Source: Food Reviews International

DOI: 10.1080/87559129.2023.2279587

Authors: Saeed Mirarab Razi, Hadiseh Bagheri, Mehdi Mohammadian, Vahid Mirarab-Razi, Ali Rashidinejad

Institutions: Ferdowsi University of Mashhad, Islamic Azad University Sari Branch, University of Tehran, Riddet Institute, Massey University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4388721824

FWCI: 3.457

Cites: 127

Cited by: 30

Related to: 10