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