High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides
Minmin Ai, Zheng Zhang, Hong Fan, Yuanyuan Cao, Aimin Jiang
Topics & Concepts
EmulsionSurface tensionChemistryViscosityUltrasoundThermal stabilityDispersion (optics)Dispersion stabilityRheologyAdsorptionEgg whiteChemical engineeringParticle sizePeptideChromatographyMaterials sciencePulmonary surfactantOrganic chemistryBiochemistryThermodynamicsPhysical chemistryComposite materialAcousticsEngineeringPhysicsOpticsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality