Selective adsorption of egg white hydrolysates onto activated carbon: Establishment of physicochemical mechanisms for removing phenylalanine

Publication date: Available online 4 June 2021Source: Food ChemistryAuthor(s): Yujie Su, Yuzhen Wang, David Julian McClements, Cheng Lu, Cuihua Chang, Junhua Li, Luping Gu, Yanjun Yang
Source: Food Chemistry - Category: Food Science Source Type: research