Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
Xiaolin Wang, Gan Hu, Xuemei Wang, Lulu Ma, Shugang Li, Jinqiu Wang, Fang Geng
Topics & Concepts
LysozymeOvotransferrinOvalbuminEgg whiteUltrasonic sensorSolubilityChemistryMaterials scienceFood scienceBiochemistryBiologyPhysical chemistryMedicineRadiologyImmunologyImmune systemProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides