Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment.

Yu, Ruihan; Wang, Lifeng; Ma, Yanqiu; Zang, Jingnan; Qing, Mingmin; Chi, Yujie; Chi, Yuan

Yu, Ruihan; Wang, Lifeng; Ma, Yanqiu; Zang, Jingnan; Qing, Mingmin; Chi, Yujie; Chi, Yuan.

Afiliación

Yu R; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Wang L; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Ma Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Zang J; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Qing M; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Chi Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Chi Y; College of Engineering, Northeast Agricultural University, Harbin 150030, China.

Foods ; 12(4)2023 Feb 18.

Article en En | MEDLINE | ID: mdl-36832956

Palabras clave

functional and physicochemical properties; heat treatment; high-performance liquid chromatography; protein content

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China