Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH

Published 2019 View Full Article

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Title
Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH
Authors
Keywords
Egg white, Ultrasound, Phenolic binding, Foaming properties, Structural characteristic
Journal
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages 105568
Publisher
Elsevier BV
Online
2019-12-06
DOI
10.1016/j.foodhyd.2019.105568

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