Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs

To investigate the effect of glucose on the protein structure, physicochemical and processing properties of liquid whole eggs (LWE) under homogenization, different concentrations of glucose (0.01, 0.02, 0.04, 0.08 g/mL) were added into LWE, followed by homogenizing at different pressures (5, 10, 20,...

Descripción completa

Detalles Bibliográficos
Autores principales: Hu, Wei, Wu, Yong, Chen, Hongbing, Gao, Jinyan, Tong, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407130/
https://www.ncbi.nlm.nih.gov/pubmed/36010521
http://dx.doi.org/10.3390/foods11162521

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407130/
https://www.ncbi.nlm.nih.gov/pubmed/36010521
http://dx.doi.org/10.3390/foods11162521

Ejemplares similares