A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts

High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-eat snack. An ideal healthy snack in the elderly p...

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Detalles Bibliográficos
Autores principales: Ngamlerst, Chattraya, Prangthip, Pattaneeya, Leelawat, Bootsrapa, Supawong, Supattra, Vatthanakul, Suteera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9454986/
https://www.ncbi.nlm.nih.gov/pubmed/36076740
http://dx.doi.org/10.3390/foods11172555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9454986/
https://www.ncbi.nlm.nih.gov/pubmed/36076740
http://dx.doi.org/10.3390/foods11172555

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