Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder
Tingting Wang, Cuihua Chang, Wanying Cheng, Luping Gu, Yujie Su, Yanjun Yang, Junhua Li
Topics & Concepts
ThermostabilityEgg whiteThermolabileChemistryEnzymatic hydrolysisHydrolysisWettingChemical engineeringEnzymeHeat stabilityRaw materialParticle sizeMaterials scienceChromatographyOrganic chemistryComposite materialPhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides