The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions
Adil M. Abker, Shurui Wang, Shihan Chen, Meihu Ma, Xing Fu
Topics & Concepts
Egg whiteWhite (mutation)Intensity (physics)Food scienceUltrasoundEmulsionChemistryBiochemistryAcousticsOpticsPhysicsGeneProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality