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Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing

Ting Zhang, Yi Yang, Min Zhang, Hongyu Jiang, Zhaohui Yan, Jingbo Liu, Xuanting Liu

2022Journal of Food Engineering26 citationsDOI

Topics & Concepts

ChemistryEgg whiteLecithinMixing (physics)Soy proteinEgg lecithinFood scienceSpray dryingChromatographyPhysicsQuantum mechanicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties
Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing | Litcius