Work

Interactions and emulsifying properties of ovalbumin with tannic acid

Year: 2018

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2018.04.088

Authors: Yang Chen, Jie Hu, Xiangzhou Yi, Baomiao Ding, Weiqing Sun, Fengwei Yan, Shudong Wei, Zhenshun Li

Institution: Yangtze University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G1848875128

OpenAlex ID: W2802203000

FWCI: 6.591

Cites: 47

Cited by: 108

Related to: 10