Published in
Elsevier, Food Hydrocolloids, (139), p. 108529, 2023
DOI: 10.1016/j.foodhyd.2023.108529
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Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance
Journal article published in 2023 by
Junhua Li 
,
Jinjing Sun ,
Cuihua Chang,
Luping Gu,
Yujie Su,
Jiali Zhai ,
Yanjun Yang
,
Jinjing Sun ,
Cuihua Chang,
Luping Gu,
Yujie Su,
Jiali Zhai ,
Yanjun Yang
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