Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder
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DOI: 10.1016/j.foodhyd.2019.105530
Abstract: Abstract Dry heat treatment is normally used to improve foaming properties of egg white powder (EWP), which actually needs long production cycle with low efficiency. In this study, microwave technology was adopted to improve the… read more here.
Keywords: foaming properties; egg; microwave technology; egg white ... See more keywords