Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect
Di Zhu, Gan Hu, Hong He, Chunmei Wang, Zhifeng Zhao, Jinqiu Wang, Fang Geng
Topics & Concepts
Homogenization (climate)Egg whiteChemistryHomogeneousSterilization (economics)ChromatographyChemical engineeringZeta potentialThermal stabilityFood scienceThermodynamicsOrganic chemistryEngineeringMonetary economicsPhysicsNanoparticleEconomicsForeign exchange marketForeign exchangeEcologyBiodiversityBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods