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Formulation and characterization of plant-based egg white analogs using RuBisCO protein.
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Formulation and characterization of plant-based egg white analogs using RuBisCO protein.
Zhou H, Vu G, McClements DJ. Formulation and characterization of plant-based egg white analogs using RuBisCO protein. Food Chem. 2022 Dec 15; 397:133808.
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PubMed
subject areas
Egg Proteins
Gels
Hot Temperature
Plant Proteins
Rheology
Ribulose-Bisphosphate Carboxylase
Viscosity
authors with profiles
David J McClements B.S., Ph.D.