TY  - GEN
AU  - Wang,Guang
AU  - Wang,Tong
TI  - Improving foaming properties of yolk-contaminated egg albumen by basic soy protein
SN  - 1750-3841
PY  - 2010///0202
KW  - Animals
KW  - Cooking
KW  - Egg White
KW  - chemistry
KW  - Egg Yolk
KW  - Esterification
KW  - Food Handling
KW  - methods
KW  - Hydrogen-Ion Concentration
KW  - Isoelectric Point
KW  - Protein Denaturation
KW  - Solubility
KW  - Sonication
KW  - Soybean Proteins
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1111/j.1750-3841.2009.01306.x
ER  -