Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties

Publication date: November 2021Source: LWT, Volume 151Author(s): Yali Yu, Yu Guan, Hedi Wen, Yan Zhang, Jingbo Liu, Ting Zhang

Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research