Effects of incorporating different kinds of peptides on the foaming properties of egg white powder

Publication date: Available online 24 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tingting Tang, Huaying Du, Shuaishuai Tang, Yan Jiang, Yonggang Tu, Mingwen Hu, Mingsheng Xu
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research