Effects of incorporating different kinds of peptides on the foaming properties of egg white powder
Tingting Tang, Huaying Du, Shuaishuai Tang, Yan Jiang, Yonggang Tu, Mingwen Hu, Mingsheng Xu
Topics & Concepts
Egg whiteSolubilityRheologyChemistryPeptideSurface tensionWhey proteinFoaming agentZeta potentialEmulsionFood scienceMaterials scienceChromatographyOrganic chemistryComposite materialBiochemistryNanotechnologyQuantum mechanicsNanoparticlePhysicsPorosityProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes