Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat
Yanqiu Ma, Anshan Shan, Ruihong Wang, Zhao Ying, Yujie Chi
Topics & Concepts
Egg whiteMaterials scienceChemistryChemical engineeringAgar gelFood scienceMolecular biologyEngineeringBiologyProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes