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Modification of the air-water interface in soy protein foam using plasma-activated water and citric acid for egg white replacement: Foaming properties, drainage kinetics, protein structure, and rheological behavior

Authors: Si-Yeon Kim, Sea C. Min

Publication: Food Hydrocolloids

Published: Mar 1, 2027

Source: Crossref

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Modification of the air-water interface in soy protein foam using plasma-activated water and citric acid for egg white replacement: Foaming properties, drainage kinetics, protein structure, and rheological behavior

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