Formulation and characterization of plant-based egg white analogs using RuBisCO protein

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作者：
Zhou, Hualu [1 ]
Vu, Giang [1 ]
McClements, David Julian [1 ]
机构：
[1] Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst,MA,01003, United States
来源：
Food Chemistry | 2022年 / 397卷
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