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Enhanced rehydration of egg white powder by high-pressure homogenization: A quantitative proteomic perspective

Jinwen Zhai1, Zahra Batool2, Guofeng Jin3

  • 1Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.

Food Chemistry
|January 23, 2026
PubMed

Keywords:
Egg white powderFluid-solid transitionHigh-pressure homogenizationProtein structureQuantitative proteomicsRehydration properties

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