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Preparation of Silica Nanoparticles Through Microwave-assisted Acid-catalysis
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Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface

Peishan Li1, Long Sheng1, Yongguo Jin1

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

Poultry Science
|August 4, 2019
PubMed

Keywords:
albumenfoamresponse surfacesolubility

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