Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification
Yuanyuan Zhang, Qi Wang, Haobo Jin, Yaqin Yang, Chen Bao, Long Sheng
Topics & Concepts
PasteurizationSonicationUltrasoundChemistryEgg whiteSolubilitySurface tensionViscosityChemical engineeringFood scienceChromatographyMaterials scienceOrganic chemistryComposite materialThermodynamicsEngineeringPhysicsAcousticsProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality