Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh
Topics & Concepts
RheologyEgg whiteShear thinningChemistrySonicationViscosityMaterials scienceChromatographyComposite materialFood scienceProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality