Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white
Xiang Fan, Qi Wang, Haobo Jin, Yuanyuan Zhang, Yaqin Yang, Zhe Li, Guofeng Jin, Long Sheng, Long Sheng
Topics & Concepts
PasteurizationEgg whiteChemistryRheologyZeta potentialTurbidityFood scienceSolubilityMaterials scienceComposite materialNanotechnologyBiologyNanoparticleOrganic chemistryEcologyProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications