Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng, Sijia Cao, Xiyan Wang, Wenjin Guo, Zhaohui Yan, Renzhao Zhang, Xuanting Liu
Topics & Concepts
Egg whiteEmulsionFood scienceUltrasoundChemistryBiochemistryMedicineRadiologyProteins in Food SystemsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides