Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein
Authors:
- Farhad AlaviFAFarhad Alavi
- Zhigang TianZTZhigang Tian
- Lingyun ChenLCLingyun Chen
- Zahra Emam-DjomehZEZahra Emam-Djomeh
- 1 September 2020
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 106
Abstract
No abstract availableKeywords
Funding Information
- Natural Sciences and Engineering Research Council of Canada
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