The Impact of High-Pressure Processing on the Structure and Sensory Properties of Egg White-Whey Protein Mixture at Acidic Conditions
Zhong Zhang, Ying Li, Michelle C. Lee, Raheleh Ravanfar, Olga I. Padilla‐Zakour, Alireza Abbaspourrad
Topics & Concepts
Egg whiteWhey proteinChemistryWhey protein isolateGel electrophoresisBeta-lactoglobulinSodium dodecyl sulfateFood scienceChromatographyProtein aggregationZeta potentialBiochemistryChemical engineeringNanoparticleEngineeringProteins in Food SystemsMicrobial Inactivation MethodsMicroencapsulation and Drying Processes