Application of physical modification in the improvement of functional properties of egg white protein

doi:10.13652/j.issn.1003-5788.2021.03.035

Home > Archive>Volume 37, Issue 3, 2021 >195-200. DOI:10.13652/j.issn.1003-5788.2021.03.035

Application of physical modification in the improvement of functional properties of egg white protein
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                        10.13652/j.issn.1003-5788.2021.03.035
                    
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                        [cstr]
                    
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Affiliation:(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; 2. College of Food Science, Guizhou Medical University, Guiyang, Guizhou 550025, China)
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Abstract:

This paper reviewed the research results of physical modification of egg white protein in recent years, described the role of physical modification methods on the function improvement of egg white protein, and analyzed the characteristics of various modification methods in improving the functional properties of egg white protein.

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吴永艳,王恰,段文珊,等.物理改性在蛋清蛋白功能特性改善中的应用[J].食品与机械英文版,2021,37(3):195-200.

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Received:November 03,2020
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Online: February 15,2023
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