High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural...

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Detalles Bibliográficos
Autores principales: Yu, Zhihui, Zhang, Huirong, Guo, Haoran, Zhang, Lixin, Zhang, Xiaoyu, Chen, Yisheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9127680/
https://www.ncbi.nlm.nih.gov/pubmed/35598513
http://dx.doi.org/10.1016/j.ultsonch.2022.106036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9127680/
https://www.ncbi.nlm.nih.gov/pubmed/35598513
http://dx.doi.org/10.1016/j.ultsonch.2022.106036

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