Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility
Gan Hu, Xiaolin Wang, Zahra Batool, Hong He, Jinqiu Wang, Fang Geng
Topics & Concepts
Egg whiteChemistryFood scienceChromatographyWhite (mutation)BiochemistryGeneProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides