Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
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Title
Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
Authors
Keywords
High-intensity ultrasound, Egg white proteins, Particle properties, Functionality, Susceptibility to hydrolysis, Structure characterization
Journal
Food and Bioprocess Technology
Volume 10, Issue 7, Pages 1224-1239
Publisher
Springer Nature
Online
2017-03-14
DOI
10.1007/s11947-017-1884-5
References
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