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Induction of Adhesion-dependent Signals Using Low-intensity Ultrasound
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Influence of high-intensity ultrasound on foaming and structural properties of egg white

Long Sheng1, Yibo Wang1, Jiahui Chen1

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.

Food Research International (Ottawa, Ont.)
|May 9, 2018
PubMed

Keywords:
Avian eggFoaming propertiesProtein structureUltrasonic cavitation

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