Work

Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment

Year: 2021

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2021.131319

Authors: Hui Xue, Guowen Zhang, Tianfeng Han, Ruiling Li, Huilan Liu, Binghong Gao, Yonggang Tu, Yan Zhao

Institutions: Nanchang University, State Key Laboratory of Food Science and Technology, Jiangxi Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Key Research and Development Project of Hainan Province

Award: G4440070605

OpenAlex ID: W3202029958

FWCI: 6.174

Cites: 37

Cited by: 67

Related to: 10