Ultrasound-assisted pH-shifting treatment: Effects on egg yolk protein interfacial adsorption and emulsification properties
Yi Sun, Yaqin Yang, Haobo Jin, Yuanyuan Zhang, S. Zakiuddin Ali, Long Sheng
Topics & Concepts
YolkAdsorptionChemistryUltrasoundChemical engineeringChromatographyFood scienceOrganic chemistryMedicineRadiologyEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes