Related Experiment Video

Updated: Jul 8, 2026

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
06:12

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

pH-Shifting combined with heat treatment regulates the aggregate structure and interfacial functional properties of

Yating Wu1, Yicheng Guo1, Junhua Li1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Wuxi, Jiangsu 214122, China.

Food Research International (Ottawa, Ont.)
|July 6, 2026
PubMed

Keywords:
Egg white protein microparticlesEmulsifying propertyHeat treatmentThermal stabilitypH-shifting

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