David McClements to Egg White
This is a "connection" page, showing publications David McClements has written about Egg White.
Connection Strength
0.190
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Su Y, Wang Y, McClements DJ, Lu C, Chang C, Li J, Gu L, Yang Y. Selective adsorption of egg white hydrolysates onto activated carbon: Establishment of physicochemical mechanisms for removing phenylalanine. Food Chem. 2021 Dec 01; 364:130285.
Score: 0.190