Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein-Reference-Cited by-同舟云学术

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Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein

Published:2022-10-26 Issue: Volume: Page:
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Li Ya,Yu Ling,Wang Lifeng,Xiong Wenfei^ORCID

Funder

Key Laboratory of Food Nutrition and Functional Food of Hainan Province and Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s11483-022-09764-5.pdf

Reference36 articles.

1. Y. Chen, L. Sheng, M. Gouda, M. Ma, LWT-Food Sci. Technol. 113, 108303 (2019)

2. J. O’Sullivan, B. Murray, C. Flynn, I. Norton, Food Hydrocolloid. 53, 141–154 (2016)

3. J. Zhu, D. Zhang, X. Zhou, Y. Cui, S. Jiao, X. Shi, Food Control 123, 107035 (2021)

4. C.-Y. Ma, V.R. Harwalkar, L.M. Poste, M.R. Sahasrabudhe, Food Res. Int. 26(4), 247–254 (1993)

5. V. Lechevalier, C. Guérin-Dubiard, M. Anton, V. Beaumal, E.D. Briand, A. Gillard, Y. Le Gouar, N. Musikaphun, G. Tanguy, M. Pasco, D. Dupont, F. Nau, J. Food Eng. 195, 137–149 (2017)

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1. Sonication of egg and its effect on foaming behavior;Sustainable Food Technology;2023

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