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Han Jiao

Jiangnan University

Chemistry
Sodium
Zeta potential
Digestion
Egg protein

2

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1

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0

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Changes in stability and in-vitro digestion of egg proteins-stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate.

2021 Journal of the Science of Food and Agriculture
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Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction

2021 Lwt - Food Science and Technology
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