Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation
Yaping Liu, Chenxin Huang, Jiajie Wang, Ziqing Li, Qi Xu, Lin Chen, Xianchao Feng, Meihu Ma
Topics & Concepts
DeamidationChemistryEgg whiteCircular dichroismRandom coilSolubilityChromatographyBiochemistryOrganic chemistryEnzymeProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods