Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis
Gan Hu, Bingye Zhao, Lulu Ma, Xuan Yao, Shugang Li, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng
Topics & Concepts
SonicationLysozymeUltrasonic sensorChemistryDilutionEgg whiteChromatographyIntermolecular forceViscosityChemical engineeringMaterials scienceBiochemistryMoleculeOrganic chemistryThermodynamicsEngineeringAcousticsPhysicsComposite materialProteins in Food SystemsMeat and Animal Product QualityMicrobial Inactivation Methods