Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates
The present work demonstrates the effect of hydrodynamic cavitation (HC) (2 mm Orifice plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The obtained EWPH was evaluated for various physiochemical (degree of hydrolysis), functional (emulsifying, foaming), structural and n...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025923000377 |