Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application
- Chen, Q.
- Dong, L.
- Li, Y.
- Liu, Y.
- Xia, Q.
- Sang, S.
- Wu, Z.
- Xiao, J.
- Liu, L.
- Liu, L.
Revista:
Critical Reviews in Food Science and Nutrition
ISSN: 1549-7852, 1040-8398
Ano de publicación: 2023
Tipo: Revisión