Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties
Siwen Lyu, Mei‐Ru Chen, Ying Wang, Deju Zhang, Songning Zhao, Jingbo Liu, Fengguang Pan, Ting Zhang, Ting Zhang
Topics & Concepts
HydrolysisChemistryEnzymatic hydrolysisHydrolysateEgg whiteFourier transform infrared spectroscopyAdsorptionProteaseChromatographyChemical engineeringEnzymeOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides