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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |