Data for: Comparative behaviour of different proteases on preserved egg white gel hydrolysates

Published: 26 September 2018| Version 1 | DOI: 10.17632/ywd26ss6v7.1
Contributors:
Aimin Jiang,
Ziting Ling,
Shanguang Guo,
Ting Tang,
Min-min Ai,
Ledan Zhou

Description

The data is about preserved egg white gel hydrolysates, including emulsifying, rheological, FTIR, protein fraction, sulfhydryl and disulfide bond.

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