High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis
In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-05-01
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Series: | Ultrasonics Sonochemistry |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722001298 |