Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein

The study investigated the effects of different microwave vacuum freeze-drying powers (100–500 W) on the emulsifying properties and structural characteristics of egg white protein, which is of great significance in enhancing the added value of EWP and promoting its application. Emulsification analys...

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Detalles Bibliográficos
Autores principales: Su, Kenan, Liu, Lili, Pan, Xingyu, Chen, Shuxing, Zhang, Xiaodan, Cheng, Weiwei, Xu, Baocheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177774/
https://www.ncbi.nlm.nih.gov/pubmed/37174330
http://dx.doi.org/10.3390/foods12091792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177774/
https://www.ncbi.nlm.nih.gov/pubmed/37174330
http://dx.doi.org/10.3390/foods12091792

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