Effect of ultrasound‐irradiation combined pretreatment on the foamability of liquid egg white
Author:
Affiliation:
1. Jilin Provincial Key Laboratory of Nutrition and Functional Food Jilin University Changchun P. R. China
2. College of Food Science and Engineering Jilin University Changchun P. R. China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15530
Reference39 articles.
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2. Functionality of egg white proteins as affected by high intensity ultrasound
3. Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage
4. Nutrient Values for Shell, Liquid/Frozen, and Dehydrated Eggs Derived by Linear Regression Analysis and Conversion Factors;Cotterill O. J.;Poultry Science,1979
5. Protein damage and degradation by oxygen radicals. III. Modification of secondary and tertiary structure;Davies K. J.;Journal of Biological Chemistry,1987
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